Sometimes, nothing hits the spot quite like pasta. If you want the satisfaction of noodles without the extra carbs, spiralized zucchini “noodles” really are a worthy stand-in. They’re mild in flavor but al dente in texture, and make the ideal base for hearty white beans and a mixture of Mediterranean herbs.
Yield: 1 serving
Total Time: 15 minutes
1 to 2 zucchini, ends cut off
1 tablespoon olive oil
1 clove garlic, minced
1/3 cup cooked cannellini beans, rinsed and drained
1/4 teaspoon ground allspice
Himalayan salt and freshly ground pepper
1/4 cup parsley, shredded
1/4 cup mint leaves, shredded
1 green onion, thinly sliced
Juice of 1 lemon
Using spiralizer or vegetable peeler, create long, thin zucchini noodles. Set aside.
Heat olive oil in large skillet over medium heat and sauté zucchini noodles 1 to 2 minutes until slightly tender. Transfer to plate, leaving residual oil in skillet.
Sauté garlic in skillet, 30 seconds. Stir in white beans, allspice, and salt and pepper to taste, and warm through. Turn heat off and stir in herbs and lemon juice. Top zucchini noodles with bean mixture.
Photo credit: Paul Delmont
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