Name: Zucchini Pasta With Fava Beans And Lemon Thyme Butter Recipe
Total time: 45 min
Yield: 2
Cuisine: Indian

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Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

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Vitamin A

Vitamin B1

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The cooking technique is simple and straightforward, and while there is prep work required in the form of shelling and peeling, the dish comes together in minutes.

How to make Zucchini Pasta With Fava Beans And Lemon Thyme Butter Recipe

Mariela Alvarez Toro

Crawler

Indian

<p>The cooking technique is simple and straightforward, and while there is prep work required in the form of shelling and peeling, the dish comes together in minutes.</p>

Large Zucchinis

Shelled fava beans

Butter or ghee

Clove of garlic

Cumin powder

Thyme

Olive oil

Juice of lemon

Salt and pepper

This recipe is fairly simple, but does require i bit of prep work. Start by washing and trimming the zucchini. Using a vegetable peeler, cut zucchini lengthwise into thin ribbons until you reach the core. Turn the zucchini and continue to peel off all four sides. Discard the core (or save to use in soups). Place ribbons in a paper towel covered bowl. Sprinkle a pinch of salt and let sit for ten minutes. This step is optional, but will extract moisture from the vegetable and make drier noodles that will better absorb the sauce. To shell the fava beans start by removing the beans from the pod. Each bean is covered with an inedible thick skin. For easier removal, blanch fava beans for 2 minutes. Rinse under cold water to shock and prevent residual cooking. Once cool, peel off the skin and set aside. 

step 1

Add butter or ghee to a large skillet over medium heat. Cook until it starts to bubble, then add minced clove of garlic, cumin, and thyme. Cook for a couple of minutes, then add the fava bean and zucchini. Stir for two to three minutes. Zucchini should be warm, and slightly soft. Be mindful of overcooking the zucchini, as it will turn into mush. Taste for seasoning and adjust as necessary. Sprinkle fresh ground pepper to taste. Transfer into serving plate. Drizzle olive oil and lemon juice, and garnish with parmigiano. Serve immediately. Enjoy

step 2

Honest Cooking