The dreamy combination of wide pasta noodles with ribbons of summer zucchini. You can add salmon for a gorgeous pink splash of colour and burst of flavour.  Here's a link to grill salmon.  


450g pappardelle
1/4 cup olive oil
2 medium zucchini, cut into thin ribbons using veggie peeler, exclude seeds & core
2 tbsp Garlic olive oil
6 fresh medium tomatoes, cut in 1 inch cubes
1/3 cup loosely packed basil leaves, torn
1/2 tsp Kosher salt
1/4 tsp red pepper flakes
Optional: Two grilled salmon steaks roughly cut 2" pieces
Garnish: Dollops of Sour Cream


Cook pasta according to package directions. Meanwhile, in Dutch oven, heat oil over medium-high heat. Add zucchini ribbons and cook until crisp-tender about 3 to 4 minutes. Add Garlic oil and cook for another minute. Add tomatoes, basil, salt and pepper flakes. Cook for 1 minute. Drain pasta. Place in Dutch oven. Stir gently until pappardelle noodles are covered with sauce and zucchini. Add roughly cut salmon pieces if using. Toss gently. Serve with dollops of sour cream and extra fresh basil leaves.