One-Pan Zucchini Noodle and White Bean Puttanesca

Ingredients

• 2 tbsp (25 mL)  olive oil
• 1 cup (250 mL)  PC Cherry Tomatoes
• 2  cloves garlic, minced
• 1/2 tsp (2 mL)  salt
• 1/4 tsp (1 mL)  freshly ground black pepper
• Pinch (0.5 mL)  hot pepper flakes
• 1 can (540 mL)  PC Blue Menu White Kidney Beans, drained and rinsed
• 1/4 cup (50 mL)  PC Whole Kalamata Olives, drained, pitted and sliced
• 1 tbsp (15 mL)  capers, drained and rinsed
• 1 pkg (340 g)  PC Zucchini Veggie Noodles
• 1/4 cup (50 mL)  torn fresh basil

Instructions

1. Heat 1 tbsp oil in large nonstick skillet over medium-high heat. Add tomatoes; cook, stirring occasionally, until softened and golden, 2 to 3 minutes.
2. Add garlic, salt, black pepper and hot pepper flakes; cook, stirring often, until fragrant, about 1 minute. Add beans; cook, stirring often, until heated through, 1 to 2 minutes. Stir in olives and capers. Transfer to large bowl. Set aside.