French Inspired Zucchini Pasta

French Inspired Zucchini Pasta

Recipe By: Ananda Kaplan
Serves: 4

Simple to make and stunning on the plate, this zucchini pasta is summer cooking at its best — the technique is straightforward, but the result is extraordinary. Zucchini is a beautiful summer vegetable packed with antioxidants, vitamins A and C, and fiber that helps boost digestion and keep your skin glowing, while its high water content assists in hydration through the warmer months.

Grated zucchini cooks down in olive oil with garlic and shallots until lightly caramelized and silky, almost melting into the pan. Add the reserved zucchini water and it transforms into a vibrant, luscious sauce that coats every strand of pasta. Lightly crisped white beans add plant-based protein and a creamy texture without competing with the bright, sweet flavors of the zucchini. Lemon and fresh basil add the simple finishing touch, creating a dish that is effortlessly impressive and utterly weeknight friendly. This is the kind of recipe that comes together easily, using fresh, in-season ingredients to create something nourishing and truly delicious.

Ingredients

For the Pasta: 

• 1 box (12-14oz) fettuccine, linguine or spaghetti, regular or gluten-free
  • My favorite GF pasta is Jovial
• Salt for the pasta water

For the Zucchini Sauce:

• 4 medium zucchini, coarsely grated
• 3 tablespoons olive oil
• 3 shallots, finely sliced
• 4 garlic cloves, minced (or 1 teaspoon garlic powder)
• 1 can or jar (12-15oz) cannellini beans, drained and rinsed
• Reserved zucchini water (from grated zucchini)
• ¼-½ cup pasta cooking water
• Juice and zest of 1 lemon
• ½ teaspoon chili flakes (optional)
• ½ teaspoon salt
• Black pepper to taste

To Finish:

• 1½ cups white rice, rinsed and drained (see notes for alternative grain options)
• 2¼ cups chicken or vegetable stock, or water
• Salt to taste

For the Tahini Sauce:

• ½ cup silken tofu or yogurt
• 3-4 tablespoons tahini
• Juice of 1 lemon
• 1 garlic clove, finely grated or ¼ teaspoon garlic powder
• ½ teaspoon cumin
• 1 teaspoon honey or maple syrup
• 2-4 tablespoons of cold water, plus more as needed to reach a loose drizzleable consistency
• Small handful of fresh cilantro or parsley
• Salt to taste

To Finish:

• Large handful of fresh basil leaves, roughly torn
• Lemon zest and wedge

Directions

1. Grate and drain the zucchini: Coarsely grate the zucchini using a box grater or the grating attachment of a food processor. Working in two batches if needed, place in a clean kitchen towel and squeeze firmly over a bowl to remove as much liquid as possible. Reserve both the grated zucchini and the zucchini water separately.

   If squeezing is difficult, toss the grated zucchini with a generous pinch of salt, wrap the grated zucchini in the kitchen towel, place in a strainer set over a bowl, and weigh it down with something heavy — a can of beans or a heavy pan works perfectly. Let it sit for 15–20 minutes and gravity does the work for you. With this method you will reduce the amount of salt used to season the sauce since the zucchini was already salted.

2. Get everything ready: Bring a large pot of well-salted water to a boil. Drain, rinse, and pat the beans dry. Thinly slice the shallots.
3. Cook the shallots and garlic: Heat the olive oil in a large wide skillet over medium-low heat. Add the shallots and a pinch of salt and cook gently for 5–6 minutes until soft and translucent. While the shallots cook, mince the garlic. Add the garlic and chili flakes and cook for another 4–5 minutes until fragrant.
4. Cook the pasta: While the sauce is cooking, add the pasta to the boiling water and cook pasta until al dente. Before draining, reserve ½ cup of pasta water. Drain and set aside.
5. Build the sauce: Once the garlic and onions are softened, add the grated zucchini, increase the heat to medium, and cook for 6–8 minutes, stirring frequently, until tender and parts have become lightly golden. Push the zucchini to one side, add a little more olive oil, and add the beans. Let them sit undisturbed for 2–3 minutes until lightly crisped on one side.
6. Add the zucchini water: Pour the reserved zucchini water directly into the zucchini and bean pan along with ¼ cup of pasta water and stir well, scraping up any tasty bits from the bottom. Add the lemon juice and zest and stir well to combine.
7. Toss the pasta: Turn off the heat, add the pasta to the skillet, and toss until every strand is coated in a loose, silky sauce. Taste and adjust seasoning with salt, pepper, and chili flakes. Add more pasta water if needed.
8. Finish and serve: Divide into bowls and finish with torn basil, lemon zest and juice. Serve immediately.

Nutrient Highlights

• Zucchini: Packed with antioxidants, vitamins A and C, and fiber to support healthy digestion and glowing skin. Its high water content also assists with daily hydration.

• Cannellini Beans: Provide an excellent source of plant-based protein, alongside filling fiber to help stabilize blood sugar and keep you satisfied.

• Garlic & Shallots: Rich in allium compounds that offer powerful anti-inflammatory, antibacterial, and immune-supporting properties.

• Olive Oil: A staple source of heart-healthy monounsaturated fats and antioxidants that help reduce inflammation and support cellular health.