Veggie pappardelle.

Veggie pappardelle. I used a veggie peeler, because I have yet to find a mandoline that makes slices as thin as I want them, and sliced up two of those yellow versions of zucchini. I think they call them gold bar squash, now.

I then briefly heated that up in some of the tomato sauce I made last fall from some of the giant yellow with red stripes heirloom tomatoes, garlic, and olive oil to saute the garlic. That's all that's in the sauce and it's delicious.

I sprinkled it with shredded romano cheese when I ate it. Is very tasty and healthy and stuff.