Savor the Flavors of Summer with this Vegetable and Bean Pasta

As summer winds down, the gardens and farmers’ markets are bursting with fresh produce, making it the perfect time to celebrate the season’s bounty. If you’ve been gifted (does it always feel like a gift?) a giant zucchini from a neighbor or have a stash of summer veggies in your fridge, why not make the most of it with an adaptable summer vegetable and bean pasta? This dish is a delicious and versatile way to enjoy the season’s produce before it’s gone.

Why Zucchini?

Zucchini is a quintessential summer vegetable. Its mild flavor and tender texture make it a fantastic canvas for a variety of dishes. When you have a huge zucchini, it can seem overwhelming, but fear not! This adaptable pasta recipe can handle any amount of zucchini and other summer vegetables you want to throw in.

Goodles Pasta

Anyone who knows me, knows I have pretty strong feelings about “alternative” versions of foods. No amount of insisting will get me to agree that chickpea pasta tastes “just as good” as wheat based pasta, and believe me, I’ve tried a lot of them out of curiosity. With PCOS, I’m always trying to get in more protein, and to pair protein with carbohydrates, in order to help manage insulin resistance. Enter Goodles Penne Pasta. It stands out in the crowded market of high-protein alternative pastas, with an impressive nutritional profile (10 grams of protein and 7 grams of fiber per serving) and also tasting like quality pasta. Unlike many other protein-enriched pastas that can be gritty or bland, Goodles Penne delivers the rich, satisfying taste and texture of quality durum wheat pasta, ensuring that your meals are both nutritious and delicious. This isn’t an ad, but really, it could be. Reach out Goodles! 😉

Ingredients

Here’s a basic list of ingredients to get you started. Feel free to swap in or out based on what you have on hand:

1 large zucchini (or several smaller ones), dice or grated
2 cups cherry tomatoes, halved (or any other tomatoes)
15 oz cannellini beans, drained and rinsed
1 bell pepper, diced (any color)
1 cup fresh corn kernels
3 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried oregano (or fresh, if you have it)
1 tsp Diamond Crystal kosher salt
½ tsp chili flake
8 oz pasta, (spaghetti, penne, or any shape you like)
½ cup grated parmesan reggiano cheese (or a sprinkle of nutritional yeast for a vegan option)
A handful of fresh basil leaves, for garnish

Instructions

Prep the vegetables: Dice or grate the zucchini, half the cherry tomatoes, mince the garlic, and dice any other vegetables you are using.
Cook the Pasta: Start by cooking your pasta according to the package instructions. Be sure to salt the water well and cook until al dente. Reserve 1/2 cup of pasta water before draining.
Cook the Vegetables: While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the diced zucchini and bell peppers (if using). Cook, stirring occasionally, until it is tender and lightly golden, about 5-7 minutes. Add the minced garlic and sauté for about 1 minute until fragrant.
Add the Tomatoes, Beans and Corn: Stir in the cherry tomatoes, cannellini beans and corn (if using). Cook for an additional 3-4 minutes until the tomatoes start to soften. Season with oregano, salt, chili flakes, and black pepper. Taste and adjust the seasoning as needed.
Combine Pasta and Vegetables: Once the pasta is drained (don’t forget to save that reserved pasta water!), add it to the skillet with the vegetables. Toss everything together, adding a splash of reserved pasta water if the mixture seems too dry. The starch from the pasta water helps to create a silky sauce that clings to the pasta and veggies.
Finish and Serve: Remove the skillet from heat. Stir in the grated Parmesan cheese or nutritional yeast. Garnish with fresh basil leaves and an extra sprinkle of cheese if desired.

Tips for Customization

Other protein options: Chicken sausage, pork sausage, or shrimp would also be delicious in this dish.
Herb Variations: Feel free to experiment with other herbs like thyme or rosemary.
Cheese Choices: If you’re feeling fancy, top with a ball of buratta for some extra creaminess.

Final Thoughts

This adaptable summer vegetable pasta is not only a great way to use up a giant zucchini but also a fantastic way to savor the flavors of the season. It’s flexible, easy to prepare, and a true celebration of summer produce. As we transition into fall, make the most of these sunny vegetables while they’re still at their peak. Enjoy every bite of this vibrant and delicious dish!

Happy cooking, and here’s to a delightful end to the summer season! 🌞🍝