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- Makes 4 bowls
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Bursting with Mediterranean flavor, these chilled noodle bowls are perfect for a warm day and can also be served hot or at room temperature. Tender eggplant, umami-rich mushrooms, and tangy cherry tomatoes get rich and saucy on the stovetop. A few snips of fresh rosemary add an herbal depth (thyme works well, too), and creamy cannellini beans add extra staying power. Serve atop whole grain fettuccine with a handful of zoodles (spiralized zucchini noodles) and a drizzle of an easy balsamic reduction. This is an excellent meal for the entire family; kids love noodles and zoodles, and so do adults! If you don't have a spiralizer, a julienne peeler also works.
Tips
To Make Ahead: Prepare as directed through Step 3. Store noodles, mushroom mixture, and dressing in separate airtight containers in the refrigerator for up to 3 days. When ready to serve, continue as directed in steps 4 and 5.
Gluten-free: You can make this noodle bowl gluten-free by using gluten-free whole grain linguine or fettuccine.
For more inspiration, check out these tasty ideas:
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)
Instructions
- In an extra-large skillet cook mushrooms, eggplant, and shallots over medium 6 to 8 minutes or until almost tender, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add beans, tomatoes, garlic, and 1 teaspoon of the salt. Cook, covered, 3 to 5 minutes or until tomatoes are softened and vegetables are tender, stirring occasionally. Stir in rosemary. Transfer to a 3-qt. rectangular baking dish. Cover and chill at least 1 hour.
- For dressing, add vinegar and maple syrup to skillet used for vegetables. Bring to boiling; reduce heat. Simmer, uncovered, 5 to 7 minutes or until reduced to about ⅓ cup. Remove from heat. Transfer to a small bowl; cover and chill at least 1 hour.
- Meanwhile, in a 6- to 8-quart heavy pot cook noodles according to package directions. Reserve ¼ cup of the cooking water, then drain noodles in a large colander; rinse with cold water to cool quickly. Drain again. Transfer noodles to a large bowl. Add 2 to 3 tablespoons of the reserved cooking water so they stay loose.
- Use a spiralizer or julienne peeler to cut zucchini into zoodles. Spread zoodles in a large shallow pan lined with a double thickness of paper towels (or a clean kitchen towel). Sprinkle zoodles with the remaining ½ teaspoon salt. Let stand 15 minutes. Wrap the paper towels around zoodles and gently squeeze to remove some of the liquid.
- Divide noodles and zoodles among four shallow bowls. Add chilled mushroom mixture. Drizzle with dressing.
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