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| Servings |
serving
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Ingredients
- 2 zucchinis spiralized (or use frozen zucchini noodles)
- 2 tbsp pesto
- 1/4 cup heirloom tomatoes sliced
- 1/4 cup red onion finely chopped
- 1/2 cup cannellini beans canned, drained and rinsed
- coconut or olive oil for cooking
- sea salt to taste
Ingredients
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Rate this recipe!
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Instructions
- Start by adding the spiralized zucchini noodles to a skillet with coconut or avocado oil. Cook for 5 minutes or until tender.
- Stir in the pesto, tomatoes, onion, and beans.
- Season with salt and enjoy!
Super quick and easy recipe. Flavors were a little so so.
Thank you for sharing, Amanda! If you make this again with any additions, please let us know! We love to hear how Sisterhood members add their own take, too. 🙂
I really liked this. Easy and filling.
Woohoo! Glad you enjoyed this recipe, Loretta! 🙂
I tried this and the first taste, I agree with Amanda that the flavors were just so so- so I added a dash of red pepper flakes and some fresh torn basil leaves. An extra spoonful of pesto and fresh grated Parmesan cheese- made this very tasty and I will make it again! Loved it! This was first time cooking with zucchini noodles so I didn’t know what to expect.
Thank you for sharing, Arlevia! Your additions sound amazing! ?We’re so glad you enjoyed this recipe and will be making it again.