Photo of Zucchini Noodles with Fava Beans, Mint and Garlic by WW

Zucchini Noodles with Fava Beans, Mint and Garlic

PersonalPoints™ per serving
Total Time
40 min
30 min
5 min
This recipe, originally from Sam Talbot's book 100% Real, was adapted for WW Magazine.


Raw fava beans

1½ cup(s)

Uncooked zucchini

4 medium

Olive oil

2 tbsp(s)

Garlic clove(s)

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 scallion(s)

2 medium, sliced


18 item(s), small, chopped


  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


If you don’t have fava beans, use edamame in their place.