Whole Grain Fettuccine with Zoodles and Balsamic-Glazed Vegetables Recipe - Forks Over Knives

Name: Whole Grain Fettuccine with Zoodles and Balsamic-Glazed Vegetables Recipe - Forks Over Knives
Ingredients: 8 oz. assorted fresh mushrooms, such as shiitake, cremini, button, or oyster, sliced or quartered; 3 cups cubed eggplant, peeled if desired; 2 medium shallots, thinly sliced (about ¾ cup); 1 15-oz. can no-salt-added cannellini beans, rinsed and drained (1½ cups); 1 cup multicolor or red cherry tomatoes, halved; 6 cloves garlic, minced; 1½ teaspoons sea salt; 2 teaspoons chopped fresh rosemary or thyme; ⅔ cup balsamic vinegar; 1 tablespoon pure maple syrup; 12 oz. dry whole grain fettuccine; 3 small zucchini, trimmed (5 to 6 oz. each)

www.forksoverknives.com

Whole grain fettuccine and zucchini noodles team up with balsamic-glazed mushrooms and eggplant in these chilled noodle bowls. Get the recipe!

View Original

Share this recipe:

Ingredients

8 oz. assorted fresh mushrooms, such as shiitake, cremini, button, or oyster, sliced or quartered
3 cups cubed eggplant, peeled if desired
2 medium shallots, thinly sliced (about ¾ cup)
1 15-oz. can no-salt-added cannellini beans, rinsed and drained (1½ cups)
1 cup multicolor or red cherry tomatoes, halved
6 cloves garlic, minced
1½ teaspoons sea salt
2 teaspoons chopped fresh rosemary or thyme
⅔ cup balsamic vinegar
1 tablespoon pure maple syrup
12 oz. dry whole grain fettuccine
3 small zucchini, trimmed (5 to 6 oz. each)