This easy meal takes less than 30 minutes and the sauce can be made ahead and stored in the fridge or freezer for future meals.
– Zucchini – Garlic cloves – Olive oil – White beans – Basil leaves – Pasta – Parmesan cheese, lemon zest, and/or fresh black pepper
Cook the pasta according to the package directions. Before draining, remove and reserve one cup of the pasta cooking water. Cut the ends off of the zucchini and discard.
Add the olive oil to a medium skillet over medium heat. When warm, add the garlic. Cook for 2 minutes. Add the zucchini, cover and cook for 10-12 minutes, turning once or twice.
Transfer the zucchini to a blender, adding the beans and optional herb or spinach. (That addition makes this a brighter green color.)
Blend, starting slowly and working up to high. Add the pasta cooking water, ¼-cup at a time, to make a smooth sauce.
Add ½ of the sauce to the pasta and stir to combine. Add as much additional sauce as you like or store the remaining sauce for future use.
Serve with Parmesan, lemon zest, and/or pepper as desired. If the kids don’t love sauce on their pasta, you can offer a small amount of the sauce with buttered pasta as shown above.
Store any remaining sauce in airtight containers in the fridge for up to 5 days. Or freeze in an ice cube tray.