Description
A light, spring pasta dish. Fresh fava beans and lemon thyme butter make this recipe a winner.
Ingredients
Scale
- 2 large zucchinis
- ½ cups (118 ml) shelled fava beans
- ½ tbsp. butter or ghee
- 1 clove of garlic
- ? tsp. cumin powder
- 2 sprigs thyme
- 1 tbsp. olive oil
- ¼ lemon (60 ml) Juice of lemon
- Salt and pepper
- Parmigiano
Instructions
- Wash and trim the zucchini. Using a vegetable peeler, cut zucchini lengthwise into thin ribbons until you reach the core. Turn the zucchini and continue to peeling off all four sides. Discard the core.
- Place zucchini ribbons in a paper towel-covered bowl. Sprinkle with a pinch of salt and let sit for ten minutes.
- Remove fava beans from their pods.
- Blanch fava beans for 2 minutes, then rinse under cold water to cool.
- Peel the skin off the fava beans and set aside.
- Add butter or ghee to a large skillet over medium heat. Cook until it starts to bubble.
- Add minced garlic, cumin, and thyme to the skillet. Cook for a couple of minutes.
- Add the fava beans and zucchini to the skillet. Stir for two to three minutes, until the zucchini is warm and slightly soft.
- Taste and adjust seasoning as needed. Sprinkle with fresh ground pepper.
- Transfer to a serving plate.
- Drizzle with olive oil and lemon juice, and garnish with Parmigiano.
- Serve immediately.
Notes
- To prevent watery zucchini noodles, press them gently with paper towels after salting.
- If fresh fava beans are unavailable, frozen fava beans can be used (thaw completely before cooking).
- For a richer flavor, use browned butter instead of regular butter or ghee.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5
- Sodium: 200
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 35
- Fiber: 5
- Protein: 8
- Cholesterol: 20