Summer’s coming to a close and it makes me really sad. I love summer and this pasta recipe is my way of extending the season. The lemon, basil, zucchini, and beans really brighten up the flavors in this pasta dish.
We actually used brown rice pasta, making this a gluten-free recipe. You can use whatever pasta you have available.
Lemon Zucchini Pasta Recipe
6 oz brown rice (gluten-free option) or semolina (regular option) fusilli pasta
2 large zucchini
1 15 oz. can of cannellini beans, drained and rinsed
zest and juice of 1/2 lemon
2 1/2 tablespoons extra virgin olive oil
1 garlic clove, minced or grated
1 teaspoon rice vinegar or white wine vinegar
1/4 teaspoon sugar
1 teaspoon worstershire sauce (optional)
3 tablespoons fresh basil leaves
salt and pepper
parmigiano-reggiano cheese, grated (omit if vegan)
- Boil the pasta according to package directions. Ours took 12 minutes so it gave me plenty of time to put everything else together.
- Slice the zucchini in half lengthwise and then chop into 1/4″ pieces. Saute half the zucchini in a single layer in a small amount of oil in a pan until softened (about 5 minutes). Put into serving bowl and saute the other half with the beans until softened. Also set aside in the serving bowl.
- In a small bowl, whisk together the lemon zest, lemon juice, olive oil, garlic, vinegar, sugar and worstershire sauce until combined. Chiffonade the basil (stack leaves on top of each other, roll into a tube, and slice thinly from the end until whole tube is finished) and throw it into the sauce. You can also put all these ingredients into a small jar and shake until combined.
- Drain the pasta and pour into serving bowl. Toss together with the sauce and salt and pepper to taste. Top with grated parmigiano-reggiano cheese.