Pasta with tomatoes, zucchini and white beans is an easy weekday recipe, ready in 25 minutes! This vegetarian dish that features golden crispy tender zucchini and juicy bursting cherry tomatoes with protein rich white beans in a whole grain penne pasta resulting in a delicious healthy meal.
September has arrived and we often think of fall cozy recipes but the sun is shining, the temperatures are warm and the markets bursting with fresh local vegetables. This vegetarian recipe is often made with zucchini and cherry tomatoes. I used whole grain penne pasta for it’s high nutrient content. I wanted to add some protein to this reicpe, and staying with a vegetarian theme, I added white beans, along with garlic and fresh garden herbs was so tasty and satisfying.
This 25 minute recipe is a perfect weekday meal! While the pasta is cooking, prep the vegetables. I sliced the zucchini in half then 1/2 inch slices, I had a few larger cherry tomatoes that I cut in half. I added canned cannellini beans at the end. Don’t forget the fresh herbs, I love parsley, I tend to add it many of my dishes and fresh basil with Parmesan adds a perfect balance of flavours.
Ingredients
- Pasta: I used whole grain penne but choose a pasta you would like, option are spaghetti, ziti or rigatoni
- Extra virgin olive oil: I recommend a good quality evoo
- Zucchini: is plentiful in the summer to late summer months and perfect to add to this recipe
- Garlic: lots of garlic, love it!
- Cherry tomatoes: I use yellow and red cherry tomatoes, red cherry tomatoes are great too, add so much sweetness and creates a perfect sauce
- Seasonings: I like to use Himalayan salt and add pepper
- White Beans: cannellini worked really well, healthy, delicious and protein rich
- Parmesan cheese: for sharp cheese rich flavour
- Herbs: I added some dried basil at the start of the recipe then fresh at the end with parsley
Substitutions
Protein: since I added white beans and it is a vegetarian recipe, you can opt for chicken, shrimp, sausage, turkey or add it as additional protein
Veggies: can add a few extra veggies of your choice, such as bell pepper, broccoli, kale or spinach
Parmesan cheese: alternatively, add a vegan option for the cheese
Along with these delicious summer veggies, I used whole grain penne pasta for this recipe. Whole grain pasta is less processed, it is high in fiber, loaded with nutrients and better pasta to manage your blood sugar levels.
Instructions
While you are prepping your veggies, bring a large pot of salted water to a boil and cook pasta until al dente, or read the instructions on the package. Reserve 1/2 cup of pasta water.
Using a large skillet, heat oil and add sliced zucchini. Cook for 3-4 minutes, long enough until they are golden. Transfer to a plate.
Sauté garlic for a minute, then add cherry tomatoes and dried basil, cook another 3-4 minutes, add beans and reserved pasta water. Continue cooking for another 2-3 minutes.
Toss in the pasta and Parmesan Cheese, stirring to coat with tomatoes, garlic and add zucchini, fresh basil and parsley.
Recipe Tips
Veggies: when cooking with summer vegetables make sure they are still fresh and firm. Avoid overcooking the zucchini so they don’t fall apart.
Pasta: regular pasta can be easily substituted for the whole grain pasta and avoid overcooking the pasta, always follow the instructions on my package.
Beans: I used canned beans for a quick and easy choice, you can easily soak beans the night before to add to this recipe
Storing
This pasta recipe should be refrigerated for up to 4 days in a container with a lid. I would recommend not to freeze this recipe.
DID YOU MAKE THIS RECIPE….
WOULD LOVE TO HEAR YOUR FEEDBACK WITH A COMMENT AND RATING. Thank you, Rose 🙂
Tomato Zucchini and White Bean Penne
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain and reserve 1/2 cup of the pasta water.
- Heat olive oil in a large skillet over medium heat. Add sliced zucchini and cook 3-4 minutes, just until golden but still firm. Remove from skillet and transfer to a plate.
- Add garlic, cook for 1 minute until fragrant. Add the cherry tomatoes, salt, pepper and dried basil. Cook for 3-4 minutes, then add beans and reserved pasta water. Continue cooking for another 2-3 minutes until tomatoes softened and forms a sauce.
- Toss in the pasta and parmesan cheese, stirring until coated. Return the zucchini to the skillet, add most of the basil, parsley and red pepper flakes if desired, gently toss.
- Garnish with extra fresh basil and more Parmesan cheese. Enjoy!