A hearty yet light Italian-inspired dish featuring protein-rich cannellini beans, roasted zucchini, cherry tomatoes, and fresh spinach, finished with garlic, olive oil, and herbs for a wholesome Mediterranean flavor.
*Image is for illustration purposes and may differ from the actual recipe (AI generated).
Ingredients
- 2 cups canned cannellini beans, rinsed and drained
- 2 medium zucchini, sliced
- 1 pint cherry tomatoes, halved
- 3 cups fresh spinach
- 1 small red onion, sliced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper to taste
- Juice of 1/2 lemon
Instructions
- 1.Preheat oven to 400°F. Toss zucchini and cherry tomatoes with 1 tablespoon olive oil, oregano, salt, and pepper. Spread on a baking sheet and roast for 15 minutes until tender.
- 2.In a large skillet, heat 1 tablespoon olive oil over medium heat. Add onion and garlic, sauté for 3 minutes until fragrant.
- 3.Add cannellini beans and roasted vegetables to the skillet. Stir gently and cook for 5 minutes to combine flavors.
- 4.Add spinach and cook until just wilted, about 2 minutes.
- 5.Finish with a squeeze of lemon juice and season with extra pepper to taste. Serve warm.
Nutrition Information
Why this recipe
This recipe is healthy because it's rich in plant-based protein, fiber, vitamins, and minerals from beans and vegetables, while olive oil and herbs provide heart-healthy fats and antioxidants.
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