Zucchini Noodles with Fava Beans, Mint and Garlic

4
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 fava beans

1½ cup(s)

uncooked zucchini

4 medium

olive oil

2 Tbsp

garlic clove(s)

3 medium clove(s), sliced

crushed red pepper flakes

¼ tsp

fresh mint leaves

¼ cup(s), loosely packed

sea salt

½ tsp, fine variety

fresh lemon juice

1 Tbsp, (plus some zest for garnish)

ricotta salata cheese

½ cup(s), (about 4 oz), crumbled

uncooked scallion(s)

2 medium, sliced

peanuts

18 item(s), 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 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.
  4. Serving size: 1 1/3 c

Notes

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

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