White Bean Zucchini Pasta

"A super delicious summer pasta that is healthy and keeps you full. It's also very simple to make, but impressive on a plate. The lemon adds a nice zest to the zucchini and white beans. Really good and fresh tasting. If you're into spicy foods, I've also made this with some cayenne pepper added."
 
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Ready In:
20mins
Ingredients:
10
Serves:
4-6
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ingredients

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directions

  • Start your water for the pasta. Add the olive oil to a saucepan (or wok) and preheat to medium-low heat.
  • Place the zucchini and garlic in the preheated pan. Constantly stir the zucchini and garlic so nothing sticks or burns.
  • When the water is boiling, add the pasta and cook according to the box instructions.
  • Once the zucchini has become soft and semi-translucent, lower the heat to simmer and add the white beans and fresh basil. Note: You only want to heat up the white beans. If you leave them on the burner too long they will absorb all the oil and make the mixture dry.
  • When the pasta is done, drain and put it on a plate. Mix the zucchini / white bean mixture with the pasta. Add the lemon juice and mix thoroughly.
  • Serve with parmesan cheese and salt and pepper to taste. Enjoy!

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Reviews

  1. This is so good, healthy, easy to prepare and lively in flavors. Am so glad whole-wheat pasta no longer tastes like cardboard. We do like it spicy, so used cayenne and just a smattering of salt and pepper. The 2 teaspoons each in the recipe seems excessive after salting the pasta water and adding parmesan. Thanks Chef Acosta - I know we'll be eating this all summer long.
     
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RECIPE SUBMITTED BY

I love to bake. I have a pretty good collection of classic family recipes, but am always trying something new. During the day, I'm a graphic designer / photographer and part-time photography professor. I'm married to a guy that loves to cook too. We have three awesome kids, one with serious food allergies, so I've adapted many recipes to be gluten and nut free with great success.
 
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