Summer Squash ‘Pappardelle’ with Garlicky Mushrooms.



Ingredients: Zucchini, mixed fresh mushrooms (Shitaake, Cremini, Button), garlic, parsley, sun-dried tomato, walnuts, olive oil, salt, freshly cracked black pepper.



Using a mandoline, carefully slice the zucchini into thin strips. Go slowly please and keep your fingers up – the mandoline has a sharp blade.


In a skillet, sautée the mushrooms in a little olive oil and minced garlic until gold. Season with salt, fresh cracked pepper and a pinch of smoked paprika.


Set aside on a plate while you cook the zucchini pasta, which only takes a minute.


In a skillet, lightly cook the zucchini in a splash of water for 30 sec-1 minute just until slightly tender. Season with salt.


Lay out the zucchini pasta onto a plate, scatter the mushrooms, sprinkle over chopped parsley, sun-dried tomato bits, and chopped walnuts. Squeeze over some fresh lemon juice and zest.





I’m a big fan of zucchini aka summer squash in any shape or form, including as ‘pasta’ as seen in this recipe! Preparing zucchini this way is quick and easy, however it does require the handy mandoline (as seen above), a kitchen tool when it comes to vegetable preparations. Using this nutritious and delicious whole plant food as ‘pasta’, makes for a light, low glycemic, and easy to digest option!

– Zucchini is a good source of vitamin A, and contains vitamin C, vitamin K, B vitamins, magnesium, potassium, and iron. While it is treated as a vegetable culinarily, it is botanically considered a fruit.

– Mushrooms are packed with nutrients including vitamin C, vitamin D, B vitamins, iron, potassium, selenium (one of the highest sources of this essential antioxidant trace mineral!), protein and fiber.

– Walnuts are truly a super food! good source of iron, calcium, potassium, magnesium, zinc, manganese, B vitamins, Omega 3 essential fatty acids, monounsaturated (healthy kind of fat!), protein, and fiber.

TIP: Purchase the Japanese Mandoline online here!!

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