Tuscan White Bean Zucchini Pasta Salad

Prep & Cook

30 min

Serves

2 - 4 as a side

Difficulty

Easy

Ingredients

3 tbsp olive oil

3 cloves garlic, minced

Pinch red chili flakes

Pinch freshly ground pepper

1 tsp flake salt

Sprig fresh basil

425g can cannellini beans (drained)

2 cups baby spinach

3 large zucchini

1 large capsicum

1 mild red chilli, finely sliced

1 sprig fresh mint

Nutrition per serving

Calories

216

Protein

Fat

11g

Carbs

26g

Sugars

Description

Dive into the heart of Italy with our Tuscan inspired White Bean Zucchini Pasta Salad. Think of it as the spirited Italian escape you didn't know you needed, right in your kitchen!

Our Tuscan White Bean Zucchini Pasta Salad is filled with the freshness of zucchini and the creaminess of white beans, brought together in our 28cm Blu. Frying Pan — the perfect pan to prepare this low-calorie, vegetarian dish, ideal for a light lunch or as a side dish.

Method

Use a spiralizer, julienne vegetable peeler or standard vegetable peeler to create noodles from the zucchinis ensure you keep the skins on. Cut to the length of spaghetti. (some of the center parts can be a little soft for this, set these aside for another use)

In our 28cm pan on a medium heat add olive oil and garlic to the pan. Add the capsicum, salt, pepper, and basil. Sauté till a little soft.

Add the beans to the fry pan and stir until they are warmed through. Then turn the heat off.

In the same pan toss the noodles, spinach, and chilli until well mixed, taste and add a little more salt and pepper if needed.

Serve into two bowls and garnish with fresh mint or top with shredded parmesan.

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