Zucchini Noodles with Fava Beans, Mint and Garlic
4
Points®
Total time: 40 min • Prep: 30 min • Cook: 5 min • Serves: 6 • Difficulty: Easy
This recipe, originally from Sam Talbot's book 100% Real, was adapted for WW Magazine.
Ingredients
Raw broadbeans (fava beans)
1½ cup(s)
Zucchini
4 medium
Olive oil
2 tbsp(s)
Garlic
3 clove(s), large, sliced
Crushed red pepper flakes
¼ tsp(s)
Fresh mint leaves
¼ cup(s), loosely packed
Sea salt
½ tsp(s), fine variety
Fresh lemon juice
1 tbsp(s), (plus some zest for garnish)
Ricotta salata cheese
½ cup(s), (about 4 oz), crumbled
Uncooked scallions
2 medium, sliced
Peanuts
18 item(s), small, chopped
Instructions
1
Bring a large saucepan of water to a boil over high heat. Add beans and cook 2 minutes; drain. Place beans in a large bowl of ice water to cool; drain well. Remove tough outer green skins from beans; discard skins.
2
Using a spiralizer, turn zucchini into noodles. Or, using a julienne peeler, peel zucchini lengthwise into strips to equal about 7 cups, discarding the seeds.
3
Heat oil in a large nonstick skillet over medium-high heat. Add garlic and red chile flakes; cook, stirring often, 1 minute. Add zucchini; cook, stirring often, 2 minutes. Remove from heat; stir in beans, mint, salt and lemon juice. Sprinkle with cheese, lemon zest, scallions and peanuts; serve immediately.
4
Serving size: 1 1/3 c
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