30 MIN
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. If you're lucky enough to find fava beans, great. If not, substitute edamame from the freezer section.
Ingredients
SERVINGS: 4 Serving(s)
- 1 1/2 cups shelled fava beans (about 1 1/2 pounds unshelled) or edamame
- 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 scallions, optional
- chopped peanuts, optional
Preparation
1. Boil fava beans 2 minutes; drain and cool. 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 oil in large nonstick skillet. Add garlic and red chile flakes; cook 1 minute. Add zucchini; cook 2 minutes. Remove from heat; stir in mint, salt, fava beans (or edamame), and lemon juice.
4. Sprinkle with ricotta salata, lemon zest, and, if desired, scallions and peanuts.
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.
