White Bean Zucchini Pasta
Elevate your weeknight dinners with this vibrant and wholesome White Bean Zucchini Pasta recipe—a perfect harmony of comforting pasta and fresh garden flavors. Featuring delicate ribbons of zucchini blended with tender white beans, this dish is tossed in a luscious garlic-infused olive oil sauce and brightened with zesty lemon juice and zest. Packed with protein and fiber from the beans and bursting with fresh parsley and optional red pepper flakes for a hint of heat, this meal strikes the perfect balance between indulgence and nutrition. Ready in just 30 minutes, it's a quick, satisfying option that can be customized with a sprinkle of Parmesan or enjoyed as a light vegan entrée. Whether you're looking for a creative use for zucchini or an easy, healthy dinner idea, this recipe will quickly become a household favorite!
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Recipe Information
Ingredients
- 2 medium Zucchini
- 12 oz Pasta (spaghetti or linguine)
- 15 oz Canned white beans (e.g., cannellini or great northern beans), drained and rinsed
- 3 tbsp Extra-virgin olive oil
- 3 Garlic cloves, minced
- 1 Lemon, juiced and zested
- 2 tbsp Fresh parsley, chopped
- 0.5 tsp Red pepper flakes (optional)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 cup Parmesan cheese, grated (optional, for serving)
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set it aside.
While the pasta is cooking, use a vegetable peeler to create long, thin ribbons from the zucchini. Discard the seeds or save them for another recipe.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, stirring frequently to avoid burning.
Add the white beans to the skillet and cook for 2-3 minutes, stirring occasionally. Season with salt, black pepper, and red pepper flakes if using.
Stir in the zucchini ribbons and cook for 2-3 minutes, just until tender but still slightly crisp.
Add the cooked pasta to the skillet, tossing gently to combine. Gradually stir in the reserved pasta water, a few tablespoons at a time, to create a light, silky sauce.
Remove the skillet from heat. Stir in the lemon juice, lemon zest, and chopped parsley. Adjust seasoning with additional salt and black pepper if needed.
Serve immediately, topped with grated Parmesan cheese if desired.
Nutrition Facts
Calories |
1928 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.1 g | 103% | |
| Saturated Fat | 27.8 g | 139% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 8367 mg | 364% | |
| Total Carbohydrate | 214.2 g | 78% | |
| Dietary Fiber | 31.4 g | 112% | |
| Total Sugars | 32.4 g | ||
| Protein | 93.4 g | 187% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1642 mg | 126% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 2584 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
