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Spaghetti with White Beans, Zucchini, and Basil Pesto

Spaghetti tossed with canned white beans, rinsed, zucchini, and basil pesto. Save some pasta water. It is the difference between a sauce that coats and one that sits in a puddle. Serves 4.

Serves 4 · 33 min · Dinner

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 440 g canned white beans, rinsed
  • 360 g spaghetti
  • 280 g zucchini
  • 0.8 g black pepper
  • 3.2 g kosher salt
  • 60 g fresh basil
  • 2 clove garlic
  • 60 ml olive oil
  • 48 g Parmesan
  • 32 g pine nuts

Steps

  1. Bring 3600 ml water to a rolling boil and salt it with about 8 g salt. Add 360 g spaghetti and cook until tender with a firm center, about 10 minutes. Reserve a mug of the water, then drain.
  2. Season 440 g canned white beans, rinsed with a little salt. Cook it in a wide skillet with a spoon of the sauce's oil or butter until hot and sauced, about 3 minutes. Add 280 g zucchini and cook until just tender.
  3. Add the rest of the sauce ingredients to the skillet and simmer 3 to 5 minutes. Loosen it with a splash of the reserved pasta water if it looks thick.
  4. Toss the drained spaghetti with the sauce in the skillet. Taste it before adding more cheese. Add more pasta water a spoon at a time until the sauce clings. Serve immediately.

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This is a variation — Zucchini instead of Spinach; no cheese instead of Parmesan. Base recipe: Spaghetti with White Beans, Spinach, Basil Pesto, and Parmesan →

Make it yours (61 variations)

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Parmesan Parmesan Pecorino Mozzarella Ricotta Feta Cheddar Nutritional Yeast no cheese

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Source

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