Zucchini Pappardelle with Fresh Tomato Sauce


  1. 4 - 6 medium zucchini (or other summer squash)
  2. 2 tablespoons olive oil
  3. 4 cloves garlic, minced
  4. 1 teaspoon red pepper flakes
  5. 4 scallions, chopped
  6. 1 cup crushed or pureed tomatoes
  7. 1 cup cherry tomatoes, halved
  8. 1 tablespoon fresh tarragon, minced
  9. 1 tablespoon chives, snipped
  10. 1 tablespoon chervil, minced
  11. 1 tablespoon parsley leaves, minced
  12. 1 tablespoon fresh basil, chopped
  13. Salt and pepper, to taste
  14. Feta cheese, crumbled


  1. Trim zucchini ends and slice zucchini lengthwise into very thin strips (a mandolin works wonderfully for this).
  2. Place the oil in pan over high heat. Add the garlic, red pepper flakes, and scallions, and cook for 1 minute or until fragrant.
  3. Add the zucchini and sautée, tossing to keep from burning, for about 3 minutes.
  4. Stir in the pureed tomatoes and the cherry tomatoes, until it begins to simmer.
  5. Add fresh herbs and remove from heat.
  6. Season with salt and pepper, to taste, and toss with feta cheese.