Zucchini Noodle Aglio e Olio
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Cook time: 
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Serves: 2
 
Ingredients
  • 2 medium Zucchini
  • 4 Garlic Cloves, minced/crushed
  • ½ tsp dried Chili Flakes (leave out for nightshade-free)
  • ¼ c Extra Virgin Olive Oil
  • 4 Tbsp fresh Parsley, chopped
  • 1 c cooked Navy Beans (leave out for keto)
  • Sea(weed) to taste
  • Homemade Plant-based Parmesan (or chopped almonds or pine nuts)
Instructions
  1. Peel the zucchini all the way down to the seedy core (reserve the core for smoothies).
  2. Toss the long strips of zucchini with a good pinch of salt and let drain in a colander.
  3. Meanwhile, in a large frying pan, warm the olive oil with the garlic and chilies until it just begins to sizzle.
  4. Turn down the heat and add the beans, crushing them a bit with a wooden spoon, fork or potato masher.
  5. Add the zucchini, just barely warming it through (it will maintain a pasta-like texture until it is cooked through, then it just tasted like cooked zucchini).
  6. Add the parsley, tossing it through.
  7. Taste and adjust the seasoning (salt).
  8. Plate and finish with a fresh drizzle of extra virgin olive oil and plant-based parmesan (see link in body of this post).
Recipe by The Crushing Cancer Kitchen at http://thecrushingcancerkitchen.com/main-course/zucchini-noodle-aglio-e-olio/