Serves 2
INGREDIENTS
For the Zucchini Noodles and Beans
- 1 tbs olive oil
- 2 medium sized zucchini
- 1 15 oz can white beans (I like Great Northern beans) or 1.5 cups home cooked beans
- Salt & pepper to taste
For the Arugula Pesto
- 4 cups packed Arugula
- Zest of 1 lemon
- Juice from 1 lemon
- 3 tbs nutritional yeast
- 1 clove garlic minced or 1/2 tsp garlic salt
- 1 tbs olive oil
PREPARATION
For the Arugula Pesto
(Make the Arugula Pesto first as the noodles will cook quickly.)
- Place all ingredients for Arugula Pesto in a food processor and blend until smooth
For the Zucchini Noodles and Beans
- Use a spiralizer or mandolin to create the zucchini noodles. If you don’t have either you can cut the zucchini into thin strips.
- Heat a frying pan over medium heat, add olive oil and when warm add zucchini noodles, white beans, pepper and salt. Saute about 3 minutes until noodles are cooked and beans begin to brown.
Remove from pan, plate noodles & bean mixture and top with pesto.