Pasta with pesto, zucchini and white beans


I was lucky enough to get some fresh homegrown basil from my aunt and uncle’s garden to use in this recipe – I was amazed the basil made it intact in my luggage after a train ride and a cross-country flight, so before I even unpacked from my month-long rotation on the East Coast, I immediately set about to making a fresh batch of pesto. The wonderful aromatic basil smell inspired this culinary ode to the end of summer.

This is a satisfying, easy-to-throw-together weeknight dinner that you can get on the table in about 30 minutes flat (if you already have the premade pesto on hand – otherwise just add about 10 minutes, maybe less if you’re a pro at multi-tasking). Add some fresh zucchini, sweet cherry tomatoes, and delicious great northern beans, and you have a simple yet delicious meal. The leftovers are also great to pack up for work lunches.


  • 1-lb package pasta (I used brown rice angel hair pasta)
  • 1/2 yellow onion
  • 1 Tbsp extra virgin olive oil
  • 2-3 small zucchini
  • 1 15-oz can great northern beans
  • 2/3 cup pesto (see my easy recipe here)
  • 1/2 cup cherry tomatoes

Bring a medium side pot of water with a sprinkling of salt to boil on the stove. Meanwhile, chop up your veggies: coarsely dice the onion, cut the zucchinis lengthwise into eighths and then crosswise into thirds (as shown below) and slice your cherry tomatoes in half.whitebeanprimavera1

By this point, your water will likely be boiling, so add a sprinkle of salt and the pasta and cook according to package instructions until al dente.

Meanwhile, in a large frying pan or wok, saute the onion in the olive oil over a medium flame until it turns slightly translucent. Add the zucchini and saute, covered, until the zucchini starts to soften.


In a colander, rinse the white beans until all the excess starch and foam wash off, and allow them to drain.


Low the heat and add the beans, tomatoes, and the pesto to the pan, stirring gently until the pesto is evenly distributed.

whitebeanprimavera4When the noodles are al dente, drain them and add to the veggies, again mixing until the sauce has evenly coated the noodles. Serve hot. Serves 3-4 as a main dish (or 2 if you want to save some leftovers for tomorrow’s lunch).



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