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Italian Bean- and-Greens Squash Noodles with Tomato-Cucumber Salad

Active Time: 30 minutes / Cook Time: 15-20 minutes / Total Time: 35-40 minutes

Serves 2, with leftovers for lunch

Ingredients:

  • 1 lb. zucchini or summer squash, spiralized or peeled into wide “noodles” 1 teaspoon fine sea salt 1 tablespoon coconut oil
  • 1/2 medium onion, peeled and sliced into thin half-moons
  • 3 garlic cloves, peeled and minced (about 1 tablespoon)
  • 1/4 to 1/2 teaspoon crushed red pepper flakes, to taste
  • 1 small head escarole, chopped (substitute Swiss Chard or Lacinato Kale, if desired)
  • 2 cans cannellini beans, drained over a bowl, liquid reserved
  • 2 tablespoons nutritional yeast
  • 2 tablespoons extra-virgin olive oil
  • For the Tomato-Cucumber Salad:
    • 1/2 lb. heirloom tomatoes, cored and chopped OR 1 cup cherry tomatoes, halved
    • 1 cucumber, halved, seeded, and cut into 1” half-moons
    • 6 tablespoons Pesto Vinaigrette

Directions:

  1. Place the squash noodles in a colander in the sink and toss with salt. Let drain while you prepare the beans and greens.
  2. Heat coconut oil in a large sauté pan over medium heat. Add onion and cook, stirring occasionally, until softened, about 5-7 minutes. Stir in garlic, escarole, and red pepper flakes. If the pan is dry, add a splash of water. Cook, stirring, until the escarole is wilted, about 4 minutes. Stir in the beans and turn heat to low.
  3. Gently squeeze out some of the liquid from the squash (it does not need to be dry). Add squash to escarole mixture, along with nutritional yeast and 1/4 cup bean liquid. Using tongs, toss gently to combine ingredients. Add more bean liquid to make a creamier sauce, if desired. Cook until squash is warmed through, about 5-7 minutes. Remove from heat, add olive oil, and gently toss to combine.
  4. While the squash is heating, prepare the Tomato-Cucumber Salad by combining all ingredients in a medium bowl.
  5. Divide the noodles and salad into fourths, placing one serving on each of two plates.
  6. Pack remaining noodles and salad in an airtight container for lunch tomorrow.