Zucchini Noodles with Cannellini Beans & Anchovies

For 8 persons

Ingredients

• 200g can cannellini beans
• 1 tablespoon salted butter
• ¼ teaspoon onion powder
• ⅛ teaspoon garlic powder
• 2 teaspoons sea salt, divided
• 2 medium zucchini
• 3 tablespoons extra-virgin olive oil, divided
• 3 tablespoons lemon juice
• 3 tablespoons chopped fresh parsley
• 12 pcs anchovies fillets in olive oil

Preparation

Drain and rinse the can cannellini beans.

Heat the butter over medium-low heat in a small skillet. Add the beans and onion powder, garlic powder and 1 teaspoon sea salt. Heat until just warm, about 2 minutes.

Using a vegetable peeler, cut zucchini into ribbons. Toss in a large bowl with 3 tablespoons oil and lemon juice. Let marinate at room temperature, stirring once or twice, for 20 minutes.

Gently stir the beans, parsley and the remaining 1 teaspoon sea salt into the zucchini. Transfer to a serving platter and serve topped with anchovies.