ZUCCHINI FETTUCCINE WITH CREAMY WHITE BEAN "ALFREDO" SAUCE
A revelation! The rich and creamy sauce - made with only white beans, garlic, almond milk, a drizzle of olive oil plus salt and pepper - perfectly coats tender-to-the-bite zucchini ribbons. Only 5 ingredients and 15 minutes for this hearty and healthy gluten-free and vegan dinner. Score!
Provided by Kare for Kitchen Treaty
Time 10m
Number Of Ingredients 9
Steps:
- Make the sauce: Add the drained beans, garlic, almond milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon olive oil to the pitcher of a blender (high-speed blender is best). Puree, blending for about a minute until completely smooth. Taste and add additional salt and pepper if desired. You may also want to add more garlic if your garlic is mild and/or you reallllly love garlic.
- Make and cook the zucchini pasta: Using a spiralizer, cut the zucchini into ribbons. Set a large saute pan over medium-high heat. Add 1 tablespoon olive oil and a pinch of salt. When hot, add the zucchini. Saute, stirring occasionally, until tender and reduced in size a bit, 2-3 minutes.
- Add sauce! Pour the sauce over the top. Cook, stirring occasionally, until heated through, about 2 more minutes.
- Top with herbs and a drizzle of olive oil if desired. Serve.
Nutrition Facts : ServingSize 1 /4 of recipe, Calories 215 kcal, Sugar 3.8 g, Sodium 350 mg, Fat 8.3 g, SaturatedFat 1.2 g, Carbohydrate 27.9 g, Fiber 10.9 g, Protein 10.7 g
WHITE BEAN ZUCCHINI PASTA
A super delicious summer pasta that is healthy and keeps you full. It's also very simple to make, but impressive on a plate. The lemon adds a nice zest to the zucchini and white beans. Really good and fresh tasting. If you're into spicy foods, I've also made this with some cayenne pepper added.
Provided by Chef Acosta
Categories Lunch/Snacks
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Start your water for the pasta. Add the olive oil to a saucepan (or wok) and preheat to medium-low heat.
- Place the zucchini and garlic in the preheated pan. Constantly stir the zucchini and garlic so nothing sticks or burns.
- When the water is boiling, add the pasta and cook according to the box instructions.
- Once the zucchini has become soft and semi-translucent, lower the heat to simmer and add the white beans and fresh basil. Note: You only want to heat up the white beans. If you leave them on the burner too long they will absorb all the oil and make the mixture dry.
- When the pasta is done, drain and put it on a plate. Mix the zucchini / white bean mixture with the pasta. Add the lemon juice and mix thoroughly.
- Serve with parmesan cheese and salt and pepper to taste. Enjoy!
Nutrition Facts : Calories 350.5, Fat 9.2, SaturatedFat 2, Cholesterol 4.4, Sodium 94.5, Carbohydrate 55.8, Fiber 8.8, Sugar 2, Protein 15.7
WHITE-BEAN SALAD WITH ZUCCHINI AND PARMESAN
White beans add protein while chopped zucchini adds crunch to this delicious vegetarian salad from Allison Jeffries of Bethesda, Maryland.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- In a medium bowl, place cannellini beans, zucchini, green beans, Parmesan, basil, lemon zest and juice,and oil; season with salt and pepper. Toss to combine.
Nutrition Facts : Calories 205 g, Fat 8 g, Fiber 6 g, Protein 11 g
WHITE BEAN PRIMAVERA
Pasta primavera, the creamy, vegetable-heavy pasta dish popularized in the 1980s at Le Cirque, in New York, is a little too fussy for a busy weeknight, but this reimagined white bean version comes together in less than a half-hour. The simple beans and vegetables feel fancy in their robe of cream, Parmesan, lemon juice and mustard. The dish is best with fresh spring vegetables, and it's also very flexible: Substitute spinach for the peas, a handful of halved cherry tomatoes for the carrot, and sugar snap peas for the asparagus. Drained jarred artichoke hearts wouldn't be out of place, either.
Provided by Sarah DiGregorio
Categories dinner, lunch, weeknight, beans, main course, side dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Melt the butter in a 12-inch skillet (preferably straight-sided) over medium-high heat. Add the zucchini and 1 teaspoon salt, and stir, then cook undisturbed in an even layer until one side is golden, about 4 minutes. (It's great if the butter browns, but decrease the heat if it threatens to get too dark.) Stir in the asparagus, carrot and garlic, and cook, stirring occasionally, until fragrant and softened, about 4 minutes. Stir in the peas, scallions and ½ teaspoon salt, then add the red-pepper flakes, oregano and a generous amount of black pepper. Cook, stirring, until the peas are warmed through and bright green, about 2 minutes.
- Add the white beans and the cream, lower the heat to medium, and let the cream come to a simmer. Simmer for about 1 minute.
- Turn off the heat and stir in the lemon juice, Parmesan and Dijon. Taste and season with more salt, pepper or lemon juice as needed. Add 1 or 2 tablespoons of warm water to the creamy beans to loosen as you like; the sauce will thicken as it cools. (You may need more water when you reheat any leftovers.) Serve in bowls topped with the nuts and a handful of basil leaves. Pass more Parmesan at the table.
ZUCCHINI, FENNEL & WHITE BEAN PASTA
Make and share this Zucchini, Fennel & White Bean Pasta recipe from Food.com.
Provided by TattooedMamaof2
Categories Penne
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400F.
- Cut fennel in half lengthwise, then into 1/2" thick wedges. Quarter zucchini lengthwise. Toss veggies with 1 T oil & salt. Arrange in a single layer on a large baking sheet. Roast, turning once, until soft & beginning to brown - about 20 minutes.
- Meanwhile, bring a large pot of water to a boil. Add pasta and cook until tender, 8-10 minutes.
- Heat remaining 2 T oil in a large skillet over medium heat. Add garlic and cook, stirring for 30 seconds. Remove from heat.
- When vegetables are cool enough to handle, coarsely chop. Add veggies, beans and water to the pan with the garlic and cook over med-low heat.
- Drain the pasta and immediately add it to the pan. Toss well and add tomatoes, cheese and mint. Stir until just armed through. Season with pepper.
Nutrition Facts : Calories 396, Fat 11.5, SaturatedFat 1.6, Sodium 200.2, Carbohydrate 64.2, Fiber 11.4, Sugar 2.7, Protein 15.2
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- 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.
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