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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


  • Noodles:
    • 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


  1. 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.
  2. 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.
  3. 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.
  4. Garnish with sprouts, if desired.