“Sagne” is a traditional peasant pasta dish consisting of pasta strips (historically made from only flour and water). Growing up in an Italian household, my Grandmother, “Nonna” would often make “Sagne e fagioli”, which translates to “Pasta & Beans” (a very popular meatless Italian dish) She would make these pasta-strip noodles by hand : they were light and long, which complimented her fabulous vegetable marinara and cannellini beans.
Like many other Italian favorites including pizza and polenta, the dish started as a peasant dish, being composed of inexpensive ingredients, but today it can be widely found, even in restaurants that do not specialize in Italian cuisine.
I decided to be creative when decided to challenge this popular dish, and I used a large zucchini and a carrot peeler to make “sagne” noodles. Lightly steamed, the similarity in texture and look is uncanny! It’s also delicious and far more nutrient-dense than traditional noodles made from flour and water.
I didn’t pair my zucchini sagne with a marinara & beans, but feel free to. Instead, I tossed the sagne in a little olive oil, sprinkled with salt, pepper, toasted pine nuts & non-dairy cheese. I served this “pasta” alongside braised tofu & halved-cherry tomatoes. So delicious.