Roasted Zucchini and White Bean Pasta

Roasted zucchini and white beans make a substantial pasta with a light, silky sauce. Mashed beans and starchy cooking water provide body without cream.

Ingredients

• 300 g short pasta
• 500 g zucchini
• 1 can white beans, 400 g, drained
• 3 tbsp olive oil
• 3 garlic cloves, minced
• 1 lemon
• 40 g finely grated Parmesan
• 2 tbsp chopped basil
• ½ tsp salt
• ¼ tsp black pepper

Method

1. Heat oven to 220°C / 425°F. Cut zucchini into 1 cm half-moons. Toss with 2 tablespoons oil and half the salt on a large baking tray. Roast for 20–25 minutes, turning once, until tender with browned edges.
2. Meanwhile bring a large pot of water to a boil. Cook pasta according to its package timing until just tender, reserving 250 ml cooking water before draining. Drain and rinse the beans.
3. Warm the remaining oil in a wide skillet over medium-low heat. Stir garlic for 30 seconds without browning, then add beans and 150 ml reserved pasta water. Simmer for 3–4 minutes, crushing about a quarter of the beans to thicken the liquid.
4. Finely grate 1 teaspoon zest from the lemon and squeeze 1 tablespoon juice. Add drained pasta and roasted zucchini to the skillet with zest, juice, remaining salt and pepper. Toss for 1 minute.
5. Remove from the heat and toss in Parmesan, adding extra pasta water a little at a time until the sauce lightly coats the pasta. Stir in all the basil.
6. Divide among four bowls immediately. The sauce should be silky rather than thick or dry; loosen with reserved pasta water before serving if needed.
7. Refrigerate leftovers within two hours for up to three days. Reheat with a splash of water until steaming hot throughout.

Give zucchini room to brown

Spread the half-moons in one layer. Crowding traps steam and leaves them softer and paler.

Reserve the pasta water

The starch helps bind cheese, oil and mashed beans into a sauce. Save it before draining the pot.

Add cheese off the heat

Taking the skillet off the burner helps Parmesan melt smoothly. Toss well and loosen gradually.

FAQs

How many servings does this make?

Makes 4 servings using the pan or equipment listed.

What should I check before serving?

Divide among four bowls immediately. The sauce should be silky rather than thick or dry; loosen with reserved pasta water before serving if needed.

How should I store leftovers?

Refrigerate leftovers within two hours for up to three days. Reheat with a splash of water until steaming hot throughout.