Description
A delicious bucatini pasta recipe with cherry tomatoes, zucchini, and white beans, perfect for a quick weeknight dinner.
Ingredients
Scale
- 8 ounces bucatini (or another long pasta)
- 2 tablespoons extra virgin olive oil
- 16 ounces cherry tomatoes
- 2 medium zucchini (sliced into 2-inch wedges)
- 4 cloves garlic (roughly chopped)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon dried basil
- 3 tablespoons balsamic vinegar (more as needed)
- 15 ounce can cannelini beans (drained and rinsed)
- 1/4 cup fresh sliced basil
- freshly ground black pepper (to taste)
Instructions
- Cook the pasta to al dente in well-salted water. Reserve at least 1/2 cup of the cooked pasta water before draining.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, add the cherry tomatoes, zucchini wedges, garlic, salt, and dried basil to the skillet. Cook for 8 to 10 minutes, or until the tomatoes are starting to burst and the zucchini is starting to brown.
- Stir in the balsamic vinegar and beans. Reduce heat to medium-low. Simmer gently for 4 to 5 minutes to marry the flavors.
- Stir 1/2 cup of reserved pasta water and 1/4 cup sliced basil into the cherry tomatoes and zucchini. Season with freshly ground black pepper, to taste. Serve the pasta topped with the cherry tomato and zucchini sauce.
Notes
- For added richness, you can sprinkle some grated Parmesan cheese on top before serving.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 0mg