One pan zucchini noodles with roasted cherry tomatoes and white beans is a flavorful and easy meal. It’s on the table in under 30 minutes.
Ingredients
- 2 tablespoons extra virgin olive oil
- 5 cloves garlic, peeled and sliced crosswise
- 1/8 teaspoon salt
- pinch red pepper flakes
- 1/4 cup dry white wine such as Pinot Grigio (or vegetable broth)
- 2 cups cherry tomatoes
- 1 (15 oz.) can low sodium diced tomatoes
- 1 (15 oz.) can white beans such as cannellini, drained
- 2 medium sized zucchini, spiralized (could just be sliced)
- 1/4 cup Parmesan cheese
- 1/4 cup fresh basil, julienned
Directions
In a large skillet or pot, stir together the olive oil, sliced garlic, salt, pepper flakes, wine,In and cherry tomatoes.
Cover and cook over medium heat for 15 minutes, until the tomatoes have popped.
Stir in the beans, canned tomatoes and spiralized zucchini and sauté for 3 minutes, or until the zucchini noodles are al dente.
Do not overcook the noodles or they will become mushy and watery.
You just want to soften them a little. Stir in fresh basil and parmesan.
Yield: Serves 4
Prep Time: 10 mins.
Cook time: 18 mins.
Total time: 28 mins.
From Yummy Mummy Kitchen
Adapted for low sodium.
