• Chef Yogi

The Great Zoodle Caper

Thank you Heather Gossel for passing on this recipe! The spicy vegetable sauce, beans and zoodles makes it a meal.


2 TBS. (divided) EVOO

1/2 onion, chopped

1 jalapeno, seeded and chopped

2-3 garlic cloves, minced

10-15 cherub tomatoes, sliced in half, or one large tomato, chopped

1 small jar of green olives, sliced

1 small jar of capers, drained

1/4 C. pine nuts

1 can of white northern beans, rinsed

2 zucchinis cut until noodles (use a spiral slicer) or purchase noodles in the produce section of your grocery store (you may want to call ahead to make sure they are available)

Salt

Pepper


In a large saute pan, heat olive oil. Once heated, add the onion, jalapeño and garlic. Cook until onion is soft, about 10 minutes.

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Add the tomatoes and cook for an additional 8-10 minutes. This is a good time to start cooking the noodles. In a medium sauce pan, heat the olive oil. When heated, add the noodles and cook for 4-5 minutes, being careful that the zoodles hold their shape and don't get mushy. When the zoodles are ready, just turn off the heat and set aside.

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In the large sauce pan, add the olives, capers, pine nuts and beans and cook on low for an additional 10 minutes.

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Add salt and pepper to taste, and serve the tomato/veg mixture over the zoodles and enjoy. You can put left overs in the fridge and enjoy cold the next day - still delicious!


NAMASTE




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