Zucchini Noodles with White Beans and Arugula Pesto

Picture of Zucchini Noodles with White Beans and Arugula Pesto recipe from the recipe blog on the Healthy Eats Page of the San Francisco Scenic Fit outdoor fitness training groups website

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.)

  1. Place all ingredients for Arugula Pesto in a food processor and blend until smooth

For the Zucchini Noodles and Beans

  1. Use a spiralizer or mandolin to create the zucchini noodles. If you don’t have either you can cut the zucchini into thin strips.
  2. 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.