Make use of that handy dandy peeler for this recipe by turning 2 medium zucchini into ribbons or wait for it…PAPPARDELLE!

Heat olive oil and 1 garlic clove in pan. Add basil and cherry tomatoes and cook until you can smash them.  This creates a sauce, sort of.  Add in chopped Cerginola and Kalamata olives then the ribbons. Season but caution the olives do add a salty briny  taste so season to your taste. Only cook a few minutes as to keep the zucchini with a slight firmness and freshness.

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Finish off with freshly grated pecorino Romano cheese or ricotta salta and ENJOY!

Live, eat, share, gluten-free and Fodmapish.