Zucchini Noodles With Fava Beans, Mint, And Garlic

February 18, 2018

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

1 1/2 cupsshelled fava beans (about 1 1/2 pounds unshelled) or edamame

4medium zucchini

2 tablespoonsolive oil

3garlic cloves, sliced

1/4 teaspoonred chile flakes

1/4 cuploosely packed fresh mint leaves

1/2 teaspoonfine sea salt

1 tablespoonfresh lemon juice, plus zest for garnish (from 1 lemon)

4 ouncescrumbled 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.