Zucchini noodles with fava beans, mint and garlic
Raw fava beans
3 medium clove(s), sliced
Crushed red pepper flakes
Fresh mint leaves
¼ cup(s), loosely packed
½ tsp, fine variety
Fresh lemon juice
1 Tbsp, (plus some zest for garnish)
Ricotta salata cheese
½ cup(s), (about 4 oz), crumbled
2 medium, sliced
18 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