1 (15-ounce) can cannellini beans or other white beans, rinsed and drained
2 rosemary sprigs
1 cup chopped spinach
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
1/2 teaspoon salt
1/8 teaspoon black pepper
How to Make It
Heat oil in a large nonstick skillet over medium-high heat. Add zucchini and next 5 ingredients (zucchini through garlic); sauté 2 minutes. Stir in tomato, beans, and rosemary; cook 2 minutes. Stir in spinach and remaining ingredients; cook 1 minute or until spinach wilts and cheese begins to melt. Discard rosemary.
Delicious, and very savory. Beautiful combination of flavors and textures. Great on its own for a light lunch, or as a side dish with chicken or beef. Have made this numerous times. The outcome is always consistent, and it has been very well received.
I thought this was a fast and tasty side dish. I wouldn't serve it as a main course. I served it alongside CL's Turkey Lasagna and they worked well together. I'm not sure I would add the cheese at the end. I don't think you neeed it.
Although this dish made nice use of summer produce, we found it to be a bit boring--good,but kind of uninteresting. it was improved by a splash of bslsamic vinegar, once on the plate. I would definitely serve on grilled rustic bread next time. Would also be enhanced with just a bit of Italian sausage.
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