Zucchini Noodles With Fava Beans, Mint, And Garlic

This is an easy and light vegetarian meal that comes together quickly. The mint with the salty ricotta salata is a combo that really pops.

February 18, 2018

Ingredients

  • 1 1/2 cups shelled fava beans (about 1 1/2 pounds unshelled)
  • 4 medium zucchini
  • 2 tablespoons olive oil
  • 3 garlic cloves, sliced
  • 1/4 teaspoon red chile flakes
  • 1/4 cup loosely packed fresh mint leaves
  • 1/2 teaspoon fine sea salt
  • 1 tablespoon fresh lemon juice, plus zest for garnish (from 1 lemon)
  • 4 ounces crumbled ricotta salata cheese (about 1 cup)
  • Sliced scallion, optional
  • Chopped peanuts, optional

Instructions

1. Bring a large saucepan of water to a boil. Add the fava beans, and cook 2 minutes; drain. Place the beans in a large bowl of ice water to cool; drain well. Remove the tough outer green skins from the beans; discard the skins. Set the beans aside.
 
2. Using a spiralizer, turn zucchini into noodles. Or, using a julienne peeler, peel the zucchini lengthwise into strips to equal about 7 cups, discarding the seeds.
 
3. Heat the oil in a large nonstick skillet over medium-high. Add the garlic and red chile flakes; cook, stirring often, 1 minute. Add the zucchini; cook, stirring often, 2 minutes. Remove from the heat; stir in the mint, salt, fava beans, and lemon juice.
 
4. Sprinkle with the ricotta salata, lemon zest, and, if desired, scallion and peanuts.
 
Tip: Substitute edamame for the fava beans.

About this recipe

Excerpted from 100% Real by Sam Talbot. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.

 

Ingredients

  • 1 1/2 cups shelled fava beans (about 1 1/2 pounds unshelled)
  • 4 medium zucchini
  • 2 tablespoons olive oil
  • 3 garlic cloves, sliced
  • 1/4 teaspoon red chile flakes
  • 1/4 cup loosely packed fresh mint leaves
  • 1/2 teaspoon fine sea salt
  • 1 tablespoon fresh lemon juice, plus zest for garnish (from 1 lemon)
  • 4 ounces crumbled ricotta salata cheese (about 1 cup)
  • Sliced scallion, optional
  • Chopped peanuts, optional
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