Pasta was my favorite food group growing up.

Whether it was Spaghettios, Beefaroni, or buttered egg noodles or angel hair, I LOVED all things pasta. I’ve come to upgrade my preferences these days and prefer protein and fiber-packed lentil pasta, brown rice pasta, or the easiest and most nourishing choice out there…

Zucchini noodles!

AKA “zoodles.” šŸ™‚

You can buy zucchini noodles at a lot of grocery stores for convenience, BUT it’s so much cheaper (and way more fun!) to make them yourself.Ā The simple gadget you use to make them is calledĀ a spiralizer.

I did a video about how to use a spiralizer when I JUST started making videos a few years, so don’t mind the less than stellar quality! I plan to update this with a better version soon, but it makes the point, so I’m keeping this one here for now.

https://youtu.be/XbLHyAY_KRI

You can eat the zoodles raw or lightly saute them, which is what I did for today’s recipe. If you eat them raw, I find that it helps to let them “sweat” on a paper towel for about 10 minutes before adding them to a salad, so they stay crunchy.

I had some garlic, cherry tomatoes and leftover cannellini beans that I wanted to use up, so I decided to toss all of them together to come up with this dish. Something like thisĀ takes just a few minutes to put together, so it’s convenientĀ if you’re in a time crunch. Using fun kitchen toys like a spiralizer is also a great way to include your kiddos in the meal-making process. If you make cooking fun, they (and you!) will be more likely to want to do it instead of feel like you have to do it.

You can modify this recipeĀ based on other ingredients you have on hand. Adding asparagus would be a great idea this time of year, since that is in season. Even though I didn’t use it this time around, I’m going to add some fresh basil the next time I make this dish because I think it will really make it pop and add another layer of flavor and color.Ā I add leafy greens to my meals as often as possible!

White Bean, Tomato & Zucchini Noodle Saute

This quick and easy dish comes together in minutes and is a great way to highlight spring and summer veggies!

  • 2 zucchini (spiralized)
  • 2 tablespoons olive oil (extra virgin)
  • 2 cloves garlic (minced)
  • 1 cup cherry tomatoes (sliced in half)
  • 1 cup cannellini beans (drained and rinsed)
  • Pinch sea salt (to taste)
  • 1/2 teaspoon lemon zest (optional)
  • 1/4 cup fresh basil leaves (torn)

  1. Use your spiralizer to make zucchini noodles with your zucchini. Cut them with scissors, so you don’t have one long noodle.

  2. In a large saute pan, add olive oil over medium high heat. Add garlic and saute for 30 seconds or until fragrant. 

  3. Add cherry tomatoes, cannellini beans, and a pinch or two of salt and saute for about 5 minutes. Add zucchini noodles and saute for 2 more minutes or until heated through. Taste and add additional salt, if needed.

  4. Pour contents of pan into two bowls and top with basil leaves and lemon zest. 

I like to top any kind of pasta with my favorite paleo parmesan cheeze made with cashews and nutritional yeast. Here is the 3-ingredient recipe for that!

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