Description
This vegan “noodles” dish showcases some of the best late summer produce for a light dinner dinner full of vegetables.
Ingredients
Scale
- 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
Instructions
- 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
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main