Zoodles  (Zucchini Noodles) with White Beans and Tomatoes

Zoodles, or zucchini noodles agilo e olio with white beans and tomatoes make an easy weeknight meal.  Even picky eaters love this zucchini spaghetti!

INGREDIENTS

•  Dried spaghetti •  Zucchini, spiralized •  Extra virgin olive oil •  Garlic •  Red pepper flakes •  Cannellini beans •  Cherry tomatoes •  Fresh basil or Italian parsley •  Parmesan cheese

INSTRUCTIONS

Bring a pot of salted water to a boil. Add spaghetti and cook until al dente, according to package directions. Drain and add to a large serving bowl with the zucchini noodles.

1:

In the same pot over low heat, saute sliced garlic with the pepper flakes in olive oil. Cook 5 minutes or until garlic is tender and golden brown, taking care not to burn the garlic or it will become bitter.

2:

Add the beans, tomatoes, and both kinds of noodles back into the pot and toss to coat with garlic olive oil.

3:

Heat until zucchini noodles have softened and beans are heated. Stir in basil or parsley. Season with sea salt if needed. Serve with Parmesan, if desired.

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