Zucchini was one of the first vegetables I learned to like as an adult and also one of the first I learned how to cook. For some reason, I never ate zucchini as a kid but became a little obsessed with it just out of college when the only way I knew how to prepare it was on the George. Since then I’ve experimented with a lot of different ways to cook it: stuffed, cut into ribbons or matchsticks, and mixed in with pasta, which I made last week.
This fresh summer pasta was delicious topped with lots of basil, and the addition of white beans made it especially filling and perfect for a quick and light dinner!
Here’s the recipe for Zucchini White Bean Pasta:
Zucchini White Bean Pasta – serves 2
4 oz dried penne pasta
1/2 tablespoon olive oil
1 zucchini, thinly sliced and cubed
4 garlic cloves, roughly chopped
1 can white beans, rinsed and drained
1/3 cup chopped basil
Salt and Pepper
Bring a large pot of salted water to boil Add the penne pasta and cook following package directions.
Saute the zucchini while the penne pasta is cooking. Heat a cast iron skillet or saute pan over medium-high heat. Add the olive oil. Once hot, add the zucchini and cook until browned on both sides, about 5 minutes total, flipping once or twice. Add the garlic cloves after 3 minutes.
Stir in the rinsed white beans and chopped basil and cook until the beans are heated through. Season to taste with salt and pepper.
Once the pasta is cooked, drain it and reserve 1 to 2 tablespoons cooking water. Mix the pasta with the zucchini and add a bit of the cooking water to combine. Divide the pasta between two plates and sprinkle with grated Parmesan cheese.