• Becky Berberich

White Bean and Herb Zoodles


I LOVE zucchini noodles. Admittedly, I didn't want to make my usually love of an avocado based dressing and zoodles tonight because by the time it would get to work tomorrow it would be nasty grey avocado (though still delicious) sauce on my zoodles and I want some colorful energy. I also thought, what new shapes could I made with my spiralizer that I don't use a ton? As I perused pintrest I came up with my answer: white beans, cherry tomatoes, and zoodle ribbons with an herby dressing.


First, let me pat myself on the back that the picture looks like I know anything about photography. Turns out food photography is 99% herbs. Just sprinkle that on like you're Salt Bae and your picks look fly as hell.

On to the recipe. I used some stuff from my food haul but did have to go out and buy white beans and the cherry tomatoes. Still ended up being pretty budget friendly. I also used more olive oil than I normally would and that's only because of the above mentioned avocado turning grey by the time I would actually eat this for lunch tomorrow. But don't worry. I sample as I go so I can attest to the fact that it'll make your (and my tomorrow) taste buds happy.

Ingredients:

- 2 large zucchini spiralized into ribbon (you could noodle it too, I just wanted to switch it up)

- 10.5 oz cherry tomatoes

- 1 can white beans (mine were 80 calories for a half cup)

- 1 bunch parsley

- 1 Tbs Italian seasoning

- 1 Tbs minced garlic

- 5 sun-dried tomato halves

- 3 Tbs olive oil

- 1 tsp onion powder

- 2 Tbs water to help blend

Instructions:

Step 1: Turn zucchinis into ribbons and salt. Salting them allows moisture to leave the noodles and when you pat them dry they can re-absorbe the flavors you put on them. Also you don't want a runny mess on your hands. Likewise if you want to make a recipe raw, salting the noodles can basically soften them to a cooked temperature if you want to do that too.


Step 2: Half tomatoes lengthwise and keep to the side

Step 3: Put half the bunch of parsley leaves, sun-dried tomatoes, Italian seasoning, olive oil, onion powder, and water in to blender and blend until herbs are still chunky.

Step 4: Pat noodles dry and add cherry tomatoes and blender mix.

Step 5: Toss together and enjoy.

Nutriton facts: Servings 2; Serving size about 3 to 4 cups or half the recipe; Calories 412; Fat 22.3 g; Fiber 15.9 g; Protein 14.7 g; Carbohydrates 43.7 g


Again I don't mean to toot my own horn about the pictures but there are the first I feel look decent. I'm excited! Tomorrow I will have a great lunch and a post-photography excellence glow! And hopefully my 4th period will have magically mastered finding slope **fingers crossed**

Happy eating!


4 views

©2018 BY AT THE VEGINNING