Zucchini Noodles with Fava Beans, Mint and Garlic
- Total Time
This recipe, originally from Sam Talbot's book 100% Real, was adapted for WW Magazine.
raw fava beans1 ½ cup(s)
uncooked zucchini4 medium
olive oil2 Tbsp
garlic clove(s)3 medium clove(s), sliced
crushed red pepper flakes¼ tsp
fresh mint leaves¼ cup(s), loosely packed
sea salt½ tsp, fine variety
fresh lemon juice1 Tbsp, (plus some zest for garnish)
ricotta salata cheese½ cup(s), (about 4 oz), crumbled
uncooked scallion(s)2 medium, sliced
peanuts18 item(s), chopped
- 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.
- 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.
- Heat oil in a large nonstick skillet over medium-high heat. Add garlic and red pepper 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.
- Serving size: 1 1/3 c