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Zucchini Pappardelle with Pesto

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  • Author: Ingrid DeHart -
  • Total Time: 18 minutes
  • Yield: 4 servings 1x


In this recipe we are making the “pappardelle” noodles with zucchini instead of flour and topping it with a dairy free pesto. It’s low carb and fabulous.



For the pesto sauce:

  • 2 cups tightly packed fresh basil leaves
  • ½ cup pine nuts
  • 1 to 2 cloves garlic, roughly chopped (to taste)
  • 1/3 cup extra-virgin olive oil
  • ½ teaspoon Celtic Sea salt
  • freshly ground pepper, to taste
  • 1 ½ tablespoons lemon juice
  • 3 tablespoons nutritional yeast

For the zucchini pappardelle:

  • 46 medium zucchini
  • 12 tablespoons extra virgin olive oil


For the pesto sauce:

  1. Place the basil, pine nuts, and garlic in a food processor fitted with the S blade.
  2. Pulse to combine, until the mixture is coarsely ground.
  3. Turn the motor on and pour the olive oil in a thin stream.
  4. Add the sea salt, pepper, lemon, and nutritional yeast. Pulse a few more times to combine.
  5. Store in the refrigerator in a glass jar. It will keep about 4 days.

For the zucchini pappardelle:

  1. Using a mandolin, or vegetable peeler, work around the zucchini, making thin slices until you get down to the seeds and stop. Save the center of the zucchini for soup. With each slice, you’ve created one strip of pappardelle ‘pasta’.
  2. Heat 1 tablespoon olive oil on medium low in a sauté pan.
  3. Add the “pasta” and toss gently for 2-3 minutes until it is just tender. You may have to do this in batches. Don’t overcrowd your pan.
  4. Stir in enough pesto sauce to just coat the noodles.
  5. Serve immediately.
  • Prep Time: 15 minutes
  • Cook Time: 3 minutes
  • Category: Main Dish, 'Pasta'
  • Cuisine: Italian, Paleo, Vegan, Gluten-Free