Zucchini Noodle and White Bean Puttanesca

Loblaws - PC Spring Insiders 2018

Serves: 4
Ready in: 20 minutes

Ingredients (NC)

  • 2 tbsp (25 mL) olive oil, divided
  • 1 cup (250 mL) cherry tomatoes
  • 2 cloves garlic, minced
  • ½ tsp (2 mL) salt
  • ¼ tsp (1 mL) freshly ground black pepper
  • Pinch (0.5 mL) hot pepper flakes
  • 1 can (540 mL) no-salt added white kidney beans, drained and rinsed
  • ¼ cup (50 mL) whole Kalamata olives, drained, pitted and sliced
  • 1 tbsp (15 mL) capers, drained and rinsed
  • 1 pkg (340 g) spiralized zucchini veggie noodles
  • 1/4 cup (50 mL) torn fresh basil

Directions:

  1. Heat 1 tbsp oil in large nonstick skillet over medium-high heat. Add tomatoes; cook, stirring occasionally, until softened and golden; 2 to 3 minutes.
  2. Add garlic, salt, black pepper and hot pepper flakes. Cook, stirring often until fragrant; about 1 minute. Add beans; cook, stirring often until heated through; 1 to 2 minutes. Stir in olives and capers. Transfer to large bowl. Set aside.
  3. Heat remaining 1 tbsp oil in same skillet over medium-high heat. Add veggie noodles; cook, tossing and stirring often until tender-crisp; 1 to 2 minutes. Add tomato mixture; cook, stirring to coat, until heated through; about 1 minute. Sprinkle with basil.
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