Vetri Cooking Lab

Zucchini Papardelle with Tomato Sauce


  • 4 to 5 large zucchini, peeled into thin, flat strips or “zoodles”
  • 3 teaspoons salt, divided
  • 2 teaspoons black pepper, divided
  • 4 Tablespoons olive oil, divided
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 1 stalk celery, diced
  • 4 cloves garlic, minced
  • 1 Tablespoon dried oregano
  • 1 Tablespoon dried basil
  • 10 large plum tomatoes, roughly chopped
  • Pinch of cayenne or red pepper flakes, if desired


  1. Heat 1 Tablespoon of olive oil in a skillet. Add zoodles, salt, and pepper to the skillet with a splash of water. Sauté for 3 to 5 minutes, covering for a minute or so, until tender. Take care not to overcook!
  2. In a large pot or skillet, heat remaining 3 Tbsp olive oil on medium heat.
  3. Add onions and carrots to the skillet and sauté for about 5 to 7 minutes. Add the celery, garlic, oregano, basil, salt and pepper. Stir well and cook for another 4 to 5 minutes.
  4. Add tomatoes and ½ cup of water and cook down on medium low for at least 20 minutes, stirring frequently. Add extra water if mixture looks too thick or water has evaporated quickly.
  5. Transfer mixture to a blender or a container with high sides. Using an immersion blender, blend sauce to break up chunks until it reaches desired texture. Taste and season, adding cayenne or red pepper flakes if a spicier sauce is preferred.
  6. Add tomato sauce to the skillet with the zoodles to toss together and heat through. Top with Parmesan, parsley, basil, or other desired toppings. Enjoy!


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