Best White Bean Zucchini Pasta Recipes

WHITE BEAN ZUCCHINI PASTA

White Bean Zucchini Pasta image

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.

Provided by Chef Acosta

Categories Lunch/Snacks

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

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

Steps:

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!

Nutrition Facts : Calories 350.5, Fat 9.2, SaturatedFat 2, Cholesterol 4.4, Sodium 94.5, Carbohydrate 55.8, Fiber 8.8, Sugar 2, Protein 15.7

ZUCCHINI, FENNEL & WHITE BEAN PASTA

Zucchini, Fennel & White Bean Pasta image

Make and share this Zucchini, Fennel & White Bean Pasta recipe from Food.com.

Provided by TattooedMamaof2

Categories Penne

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 large fennel bulb, trimmed
2 medium zucchini
3 tablespoons extra virgin olive oil, divided
1/4 teaspoon salt
8 ounces whole wheat penne
2 garlic cloves, minced
1 cup cannellini beans, rinsed
1/2 cup water
2 roma tomatoes, diced
3/4 cup goat cheese
1/4 cup of fresh mint
pepper, to taste

Steps:

Preheat oven to 400F.
Cut fennel in half lengthwise, then into 1/2" thick wedges. Quarter zucchini lengthwise. Toss veggies with 1 T oil & salt. Arrange in a single layer on a large baking sheet. Roast, turning once, until soft & beginning to brown - about 20 minutes.
Meanwhile, bring a large pot of water to a boil. Add pasta and cook until tender, 8-10 minutes.
Heat remaining 2 T oil in a large skillet over medium heat. Add garlic and cook, stirring for 30 seconds. Remove from heat.
When vegetables are cool enough to handle, coarsely chop. Add veggies, beans and water to the pan with the garlic and cook over med-low heat.
Drain the pasta and immediately add it to the pan. Toss well and add tomatoes, cheese and mint. Stir until just armed through. Season with pepper.

Nutrition Facts : Calories 396, Fat 11.5, SaturatedFat 1.6, Sodium 200.2, Carbohydrate 64.2, Fiber 11.4, Sugar 2.7, Protein 15.2

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