Recipe by Chef Acosta
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.
Top Review by Elisabetta47
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.
- 2 zucchini, chopped length-wise and sliced thinly
- 2 garlic cloves, chopped finely
- 1 (12 ounce) can white beans, rinsed and drained
- 2 tablespoons extra virgin olive oil
- 1 lemon, juice of
- 4 tablespoons parmesan cheese, fresh and grated
- 1 tablespoon fresh basil
- 6 ounces multi-grain penne (I use Barilla Plus penne pasta)
- black pepper
- kosher salt
Directions See How It's Made
- 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!