It may be hard to tell because of the heat, but summer is winding down. It’s a great time to to get a few last minute summer produce recipes in. Zucchini is abundant this time of year, and a creative way to use up a surplus is in our zucchini pasta sauce. The addition of cannellini beans adds fiber and protein to the dish, while the zucchini lends it’s vibrant color, and the lemon gives a fresh pop.
Zucchini Pasta Sauce
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Ingredients
- 2 small zucchini (about 2 cups sliced)
- 2 cloves garlic, smashed
- 2 Tbsp olive oil
- 1-2 Tbsp lemon zest (from one medium lemon)
- 2 Tbsp lemon juice
- ½ cup cannellini beans (or navy)
- ¼ cup basil leaves
- ¼ cup parmesan cheese
- 1 lb pasta
Instructions
- Cook pasta according to package directions for al dente. Before draining pasta, reserve 1 cup of pasta water.
- While the pasta cooks, slice zucchini into ¼ inch rounds.
- Add olive oil to a large skillet over medium heat. Once oil is warm, add garlic to the pan and cook for about 2 minutes.
- Remove garlic and set aside for later. Turn heat on pan to medium high. Add zucchini and toss to coat in olive oil. Cook for 5-8 minutes turning and stirring as needed until zucchini is beginning to turn golden brown.
- Transfer the zucchini to a blender. Add in lemon zest, lemon juice, beans, basil, parmesan cheese, and about ¼ cup of the reserved pasta water. Blend until sauce is well combined and very smooth, adding more pasta water as needed or until sauce reaches desired consistency.
- Pour sauce over the pasta and toss to coat. Serve with extra parmesan as desired.
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https://kitchenhouseaustin.com/zucchini-pasta-sauce/
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