Description
This recipe, which appeared in Allrecipes magazine’s Dec/Jan 2020 issue, comes from Ellie’s new cookbook, “Whole in One: Complete, Healthy Meals in a Single Pot, Sheet Pan, or Skillet.” Potatoes, zucchini, and dressing can be made up to 3 days ahead and chilled in separate airtight containers.
Ingredients
- ¼ cup pine nuts
- 1 ¼ pounds Yukon Gold potatoes, cut into 1-inch cubes
- 4 cloves garlic, unpeeled
- ¼ cup olive oil, divided
- ¾ teaspoon salt, divided
- ½ teaspoon ground black pepper, divided
- 2 zucchini, quartered and cut into 1-inch slices
- 1 ½ teaspoons chopped fresh rosemary
- 1 tablespoon balsamic vinegar
- 1 (15 ounce) can cannellini beans, drained and rinsed
- 3 cups baby arugula
- 1 cup grape tomatoes, halved
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Servings: 4