A quick and light summer pasta recipe featuring grilled zucchini, irresistible browned white beans, and ripe tomatoes. Perfect for dinner out on the porch!
- 1 lb gigli pasta*
- 2 Tbsp butter, vegan or otherwise
- 1 giant zucchini, or 2–3 medium zucchini
- 1 Tbsp olive oil
- 1 can cannellini beans, drained and rinsed
- 2 cloves garlic, minced
- 2 Tbsp chopped fresh oregano**
- 2 tsp chopped fresh thyme**
- salt and pepper
- 3 medium ripe tomatoes, chopped
- 1 cup torn arugula leaves
- Shredded Parmesan cheese (optional)
- Boil the pasta according to package directions. Drain in a colander and briefly rinse with cool water, then return to the pot. Add the butter and mix in.
- While the pasta cooks, slice the zucchini into 1/4-inch rounds. Cook on an indoor griddle (I used my cast iron one) or out on the barbecue. Cook one side for a few minutes until nicely browned, then flip and cook the other side.
- While the zucchini and the noodles cook, start the beans. Heat the olive oil in a medium skillet over medium-high heat, then add the beans. Cook, stirring every few minutes, until nicely browned on all sides. Add the minced garlic, cook for 30 seconds, and remove from the heat. Add the fresh herbs and season with salt and pepper.
- Toss the zucchini and bean mixture with the tomatoes, arugula, and pasta, and top with Parmesan if desired. Taste and adjust seasoning, if necessary.
*If you can’t find gigli or campanelle noodles, rotini or farfalle would also work.
**If you don’t have fresh herbs, dried will also work. Use 2 tsp dried oregano and 1/2 tsp dried thyme. Add them to the skillet when the beans are about halfway through cooking.