Roasted Zucchini and White Bean Pasta (Print version)
Roasted zucchini and white beans make a substantial pasta with a light, silky sauce.
# Ingredients:
Ingredients
01 -
300 g short pasta
02 -
500 g zucchini
03 -
1 can white beans, 400 g, drained
04 -
3 tbsp olive oil
05 -
3 garlic cloves, minced
06 -
1 lemon
07 -
40 g finely grated Parmesan
08 -
2 tbsp chopped basil
09 -
½ tsp salt
10 -
¼ tsp black pepper
# Instructions:
01 -
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.
02 -
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.
03 -
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.
04 -
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.
05 -
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.
06 -
Divide among four bowls immediately. The sauce should be silky rather than thick or dry; loosen with reserved pasta water before serving if needed.
07 -
Refrigerate leftovers within two hours for up to three days. Reheat with a splash of water until steaming hot throughout.
# Good to know:
01 -
Includes 0 minutes resting or cooling time.