Italian-style Squash Noodles with White Bean Puree and Arugula Pesto
Active Time: 30 minutes / Cook Time: 25-30 minutes / Total Time: 40-45 minutes
Makes 2 servings
- 2 medium zucchini, spiralized (or use your peeler to make pappardelle-like noodles)
- ½ medium eggplant, chopped (other half tightly wrapped and placed in fridge for Day 4)
- 4 plum tomatoes, cored and chopped
- 1 ½ tablespoons coconut oil, melted and divided
- ½ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- White bean puree:
- 1 (15 oz) can cannellini beans, rinsed and drained
- ¼ cup olive oil
- 2-3 teaspoons chopped fresh rosemary (or 1 teaspoon dried)
- ½ teaspoon ground black pepper
- ¼ teaspoon fine sea salt
- lemon juice, to taste
- Pesto Topping:
- 2-4 tablespoons arugula pesto
- Optional garnish: 1-2 tablespoons sprouts
- Preheat oven to 425°. Line a baking sheet with parchment paper. In a medium bowl, toss eggplant and tomatoes with 1 tablespoon coconut oil, salt, and pepper. Evenly spread eggplant mixture on baking sheet, (reserve bowl) and cook until eggplant is tender, about 15-20 minutes, stirring once. When eggplant is tender, in the same bowl, toss the zucchini noodles with ½ tablespoon coconut oil. Add to the sheet pan with the eggplant and tomatoes and cook 10 minutes. Remove from oven and set aside.
- While vegetables cook, in a food processor or blender add all of the white bean puree ingredients and blend until smooth. Add water a little at a time if puree is too thick; you want it to drizzle off of a spoon.
- In a large bowl, gently toss vegetables with half of white bean puree (reserve other half for tomorrow’s snack). Divide into two servings and top each with 1-2 tablespoons pesto.
- Garnish with sprouts, if desired.