This vegan “noodles” dish showcases some of the best late summer produce for a light dinner dinner full of vegetables.
By Colleen Hill
To make zucchini “noodles” you’ll need a spiralizer or a simple vegetable peeler. Using a spiralizer will yield long string-like “noodles”, similar to spaghetti while a vegetable peeler will produce wide, thin zucchini ribbons, not unlike tagliatelle pasta. Zyliss makes a great, simple to use julienne peeler that I highly recommend. Rinse and cut the ends off your zucchini before gently pulling the tool down the length of the zucchini to peel “noodles” of flesh. Rotate your zucchini in one hand, and peel all sides until you reach the fleshy seedy interior.
- 1-2 large (or 3-4 medium) zucchini
- 1 small head of garlic
- 3-4 T olive oil
- 5 large (or 6-7 medium) heirloom tomatoes — red, orange, and yellow all work beautifully!
- large handful of fresh chopped basil, plus more for garnish
- 1 can drained, rinsed, unsalted organic cannelini beans
- generous pinch of fresh ground black pepper
- generous pinch of sea salt
- sprinkle of granulated sugar
- Peel noodles and place them on a paper towel. Cover them with another paper towel and gently squeeze to remove excess moisture. Set noodles aside.
- Heat olive oil and finely chopped garlic in a saucepan over medium heat. Stir occasionally until garlic is tender and aromatic
- Add chopped tomatoes (give tomatoes a rough chop, for a “chunkier” more rustic sauce, but feel free to adjust as desired)
- Add chopped basil and place lid on saucepan. Allow tomatoes to cook down for 10-15 minutes stirring occasionally.
- Add salt, pepper, and sugar + drained, rinsed cannelini beans. Stir, place lid on saucepan and allow mixture to cook for 5 more minutes.
- Turn off heat and give sauce another stir
- Serve zucchini noodles on a plate, top with a generous helping of sauce and garnish with fresh chopped basil