Zucchini Noodles with Roasted Tomatoes, Garlic, and White Beans

           Candida Program Friendly, Easy, Entrees, Recipes
Zucchini Noodles with Roasted Tomatoes, Garlic, and White Beans
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2 small tomatoes cut into wedges

2 cloves garlic, unpeeled

1 Tablespoon olive oil

Salt and pepper to taste

½ cup cannellini beans

2 zucchinis

2 Tablespoons fresh basil leaves, torn


Preheat the oven to 450 degrees F.

Slice each tomato into 8 wedges and discard the seeds. Put the tomato wedges and garlic into a 9 by 13-inch roasting pan. Drizzle with ½ Tablespoon of olive oil and sprinkle with salt and a few turns of pepper. Roast in the oven, uncovered, for 40 minutes.

Wash the zucchini and cut a thin slice off the bottom of each one so they wouldn’t roll around on the cutting board. Then, place the zucchini flat-side down on the cutting board and use a julienne peeler to cut ribbons (noodles) of zucchini. Keep the top on to keep the squash steady. Place in a microwave safe bowl and cook on high for 2 minutes. Do not overcook. Drain the beans into a large colander in the sink and add to the cooked zucchini “noodles”. Cover and keep warm.

When the tomatoes are done, pick out the garlic cloves, squeeze the garlic out of the skin into a small bowl and mash with a fork. Pour the roasted tomatoes into the pasta pot; add the garlic, the remaining ½ Tablespoon of olive oil, the basil and additional salt and pepper, to taste. Toss to combine.

Makes 2 servings