Best 7 Spaghetti With Zucchini And Beans Recipes

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**Savory Spaghetti with Zucchini and Beans: A Delightful Blend of Flavors and Textures**

Embark on a culinary journey with our delectable spaghetti with zucchini and beans, a symphony of flavors and textures that will tantalize your taste buds. This wholesome dish combines the freshness of zucchini, the heartiness of beans, and the comforting embrace of spaghetti, all brought together by a zesty tomato sauce. Dive into this delightful recipe and discover a symphony of flavors that will leave you craving for more.

**Additional Recipes to Enchant Your Palate:**

1. **Creamy Zucchini Pasta:** Indulge in a velvety embrace of flavors with this creamy zucchini pasta, where tender zucchini and mushrooms dance harmoniously in a luscious cream sauce, accompanied by a sprinkle of Parmesan cheese.

2. **Zucchini and Chickpea Curry:** Embark on an aromatic adventure with this vibrant zucchini and chickpea curry, where the sweetness of zucchini meets the nutty goodness of chickpeas, all simmering in a fragrant blend of spices and coconut milk.

3. **Zucchini Fritters with Feta and Mint:** Delight in the crispy crunch of zucchini fritters, golden-brown on the outside and fluffy on the inside, bursting with the tangy freshness of feta cheese and the aromatic essence of mint.

4. **Zucchini Bread with Walnuts and Chocolate Chips:** Indulge in the comforting warmth of zucchini bread, a classic treat that combines the moist sweetness of zucchini with the nutty crunch of walnuts and the irresistible allure of chocolate chips.

5. **Zucchini and Tomato Tart:** Embark on a savory journey with this delightful zucchini and tomato tart, a delectable combination of flaky pastry crust, tender zucchini, juicy tomatoes, and a sprinkle of herbs, all baked to perfection.

Let's cook with our recipes!

SPAGHETTI WITH ZUCCHINI AND GARLIC



Spaghetti with Zucchini and Garlic image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 6

2 small to medium zucchini
1/4 cup extra-virgin olive oil, 4 turns of the pan
4 cloves garlic, chopped
Salt and freshly ground black pepper
1 pound spaghetti, cooked al dente
1/2 cup grated Parmigiano or Romano

Steps:

  • Pile up 2 or 3 layers of paper towels on a work surface. Working on the paper towels, shred zucchinis using a box grater holding the zucchini at an angle.
  • Heat a large skillet over moderate heat. Add extra-virgin olive oil to the pan Add chopped garlic to the oil. When garlic speaks by sizzling in oil, add shredded zucchini. Season zucchini with salt and pepper. Saute shredded zucchini 7 to 10 minutes. Add hot, drained pasta to the pan. Toss spaghetti with zucchini and garlic oil. Add a couple of handfuls of grated cheese to the pan. Adjust seasoning and serve.

SPAGHETTI WITH ZUCCHINI



Spaghetti with Zucchini image

Lo Scoglio in Positano, Italy, is one of Katie Lee's favorite old restaurants. After a recent trip to the Amalfi Coast, she came home with the best possible souvenir: a recipe for Lo Scoglio's famous zucchini pasta. "The owner said it wouldn't be the same because we don't have their zucchini in the States," says Katie, "but I think it's about 98 percent there!"

Provided by Katie Lee Biegel

Time 20m

Yield 2 servings

Number Of Ingredients 8

1 clove garlic, smashed
2 medium zucchini, thinly sliced
6 fresh basil leaves, torn
1/3 cup grated parmigiano-reggiano cheese, plus more for topping
Kosher salt
8 ounces spaghetti
3 tablespoons extra-virgin olive oil
1/3 cup grated pecorino cheese

Steps:

  • Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, 9 to 11 minutes. Reserve 1 cup pasta water, then drain the pasta.
  • Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic; when it begins to sizzle, add the zucchini and saute for a couple of minutes. Add 1/4 cup of the pasta water and cook until the zucchini is tender, about 5 minutes. Add 1/4 teaspoon salt and half of the basil. Remove the garlic.
  • Add the pasta to the skillet along with about 1/2 cup of the reserved cooking water; shake the pan vigorously, adding a little more cooking water if the pasta looks dry. Cook, tossing, until the liquid is absorbed, 3 to 4 minutes. Remove from the heat and add the parmigiano, pecorino and the remaining basil; toss. Top with more Parmesan.

ZUCCHINI SPAGHETTI



Zucchini Spaghetti image

Fooled my husband into eating his vegetables. When fully cooked, the texture is like an al dente pasta. You can turn this vegetarian by omitting the ground beef.

Provided by Sarah

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 3

Number Of Ingredients 13

1 pound ground beef
1 teaspoon ground black pepper
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can whole peeled tomatoes
1 tablespoon salt, or more to taste
1 teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon ground thyme
¼ teaspoon red pepper flakes
1 (6 ounce) can tomato paste
3 zucchini, cut into long strands

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir beef and black pepper in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
  • Mix tomato sauce, tomatoes, salt, basil, oregano, garlic powder, onion powder, thyme, and red pepper flakes into ground beef; cook and stir until sauce is warmed through, about 2 minutes. Stir tomato paste into sauce.
  • Mix zucchini "noodles" into sauce, pressing down to fully submerge them; simmer over medium-low heat until zucchini is tender, about 10 minutes.

Nutrition Facts : Calories 448.8 calories, Carbohydrate 29.4 g, Cholesterol 92.9 mg, Fat 24.6 g, Fiber 7.6 g, Protein 32.1 g, SaturatedFat 9.4 g, Sodium 3800.7 mg, Sugar 18 g

WHITE BEAN ZUCCHINI PASTA



White Bean Zucchini Pasta image

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

2 zucchini, chopped length-wise and sliced thinly
2 garlic cloves, chopped finely
1 (12 ounce) can white beans, rinsed and drained
2 tablespoons extra virgin olive oil
1 lemon, juice of
4 tablespoons parmesan cheese, fresh and grated
1 tablespoon fresh basil
6 ounces multi-grain penne (I use Barilla Plus penne pasta)
black pepper
kosher salt

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

SPAGHETTI WITH ZUCCHINI



Spaghetti with Zucchini image

Spaghetti with zucchini recipe that is really amazing. This classical Sicilian pasta recipe is so easy to make, yet tastes delicious.

Provided by The Bella Vita

Categories     Recipes

Time 5m

Number Of Ingredients 8

2 Medium-sized zucchini
4 Garlic cloves
400g of Spaghetti
Chilli flakes
5 Basil leaves
Extra virgin olive oil
Parmesan cheese
Salt to taste

Steps:

  • Clean the zucchini by removing the ends. Wash them and cut them into rounds about half an inch thick.
  • In a high-sided frying pan put the extra virgin olive oil and add the garlic, let the oil and garlic flavor for about 2 minutes.
  • Then lightly salt the zucchini and fry them in extra-virgin olive oil.
  • Be careful not to brown them excessively: when they are cooked, place them in a bowl.
  • Boil the water to cook the pasta. In the meantime, peel the garlic (2), remove the soul and cut it into rounds.
  • Pour a drizzle of extra virgin olive oil in a pan and add the minced garlic, chili pepper and 2 basil leaves.
  • Fry them for a few minutes, then lower the heat to low and let them cook for a few minutes. Turn off the flame and let it rest.
  • When the water for the pasta is boiling, add the salt and pour in the spaghetti.
  • Drain them al dente and place them in the pan with the oil, garlic and chili pepper.
  • Add the fried zucchini kept aside and a handful of chopped fresh basil.
  • Add a cup of pasta water, and toss with parmesan cheese abd sauté over high heat for a few minutes.
  • Serve pasta with fried zucchini on hot table with grated parmesan cheese.

Nutrition Facts : Calories 347 calories, Carbohydrate 41 grams carbohydrates, Cholesterol 26 milligrams cholesterol, Fat 13 grams fat, Fiber 3 grams fiber, Protein 16 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 670 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

THAT ZUCCHINI SPAGHETTI STANLEY TUCCI LOVES (SPAGHETTI ALLA NERANO)



That Zucchini Spaghetti Stanley Tucci Loves (Spaghetti alla Nerano) image

After listening to Stanley Tucci lose his mind about this pasta and calling it life-changing and one of the best things he's ever eaten, I decided I'd give it a try. The results were amazing and the key to getting the toasted sweet taste of the zucchini was deep-frying it!

Provided by Chef John

Categories     Vegetarian Zucchini Main Dishes

Time 8h55m

Yield 2

Number Of Ingredients 9

1 quart sunflower oil, or as needed
6 medium green zucchini
4 ounces spaghetti
2 tablespoons olive oil
1 pinch salt
2 basil leaves, torn into small pieces
2 tablespoons unsalted butter
5 tablespoons grated Pecorino Romano cheese
3 tablespoons grated Parmigiano-Reggiano cheese

Steps:

  • Place sunflower oil in a deep fryer and heat to 350 degrees F (175 degrees C). Slice zucchini into 1/8-inch rounds.
  • Add some zucchini to the hot oil and deep-fry until lightly browned, 4 to 5 minutes. Transfer to a single layer on paper towels to drain and repeat to cook remaining zucchini. Let zucchini cool to room temperature.
  • Transfer cooled zucchini to a bowl. Cover and refrigerate, 8 hours to overnight.
  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until it's 2 minutes away from being tender yet firm to the bite, 9 to 10 minutes.
  • As you are cooking the spaghetti, heat olive oil in a skillet over medium heat. Add zucchini and salt and cook, stirring occasionally, until it starts to release juices, soften, and break down, 3 to 5 minutes. Add a couple splashes of the pasta water to the zucchini, but don't overdo it. Break zucchini into small pieces with the edge of a spoon or spatula. Reduce heat to low and toss in basil and butter; stir until butter melts.
  • Grab spaghetti with tongs and transfer it right into the sauce; stir until coated. Mix in Pecorino Romano and Parmigiano-Reggiano cheeses. Add a final splash of pasta water and adjust salt if needed.
  • Serve with more grated cheese and fresh basil.

Nutrition Facts : Calories 1016.2 calories, Carbohydrate 62.5 g, Cholesterol 56.5 mg, Fat 78.1 g, Fiber 8.3 g, Protein 23.3 g, SaturatedFat 19.6 g, Sodium 479.3 mg, Sugar 11.9 g

PENNE WITH VEGGIES AND BLACK BEANS



Penne with Veggies and Black Beans image

Chock-full of zucchini, tomatoes, sweet pepper and carrots, this hearty pasta dish puts your garden harvest to good use. For variety, I sometimes add one-half cup of salsa or one-half cup of thickened teriyaki sauce. -Vickie Spoerle, Indianapolis, Indiana

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 15

3/4 cup uncooked penne pasta
1/3 cup sliced zucchini
1/3 cup sliced fresh carrot
4 medium fresh mushrooms, sliced
1/2 small green pepper, thinly sliced
1/2 small onion, thinly sliced
1 small garlic clove, minced
1/4 teaspoon each dried basil, oregano and thyme
1/4 teaspoon salt
1/8 teaspoon pepper
2 teaspoons olive oil, divided
1 cup canned black beans, rinsed and drained
1/4 cup chopped seeded tomato
2 tablespoons shredded Parmesan cheese
2 teaspoons minced fresh parsley

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute the zucchini, carrot, mushrooms, green pepper, onion, garlic and seasonings in 1 teaspoon oil until crisp-tender. Stir in the beans., Drain pasta; add to vegetable mixture. Add tomato and remaining olive oil; toss gently. Sprinkle with Parmesan cheese and parsley.

Nutrition Facts : Calories 300 calories, Fat 7g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 643mg sodium, Carbohydrate 47g carbohydrate (6g sugars, Fiber 8g fiber), Protein 14g protein.

Tips:

  • Use a large skillet or pot: This will give the ingredients plenty of room to cook evenly.
  • Don't overcrowd the pan: If you add too many ingredients at once, they will not cook evenly. Cook the ingredients in batches if necessary.
  • Cook the zucchini and beans until they are tender but still have a little bit of a bite to them: You don't want them to be mushy.
  • Use a good quality olive oil: This will add flavor to the dish.
  • Season the dish to taste with salt and pepper: You may also want to add other spices, such as garlic powder, onion powder, or Italian seasoning.
  • Serve the spaghetti with zucchini and beans immediately: This dish is best when served hot.

Conclusion:

This spaghetti with zucchini and beans is a delicious and healthy meal that is perfect for a weeknight dinner. It is easy to make and can be tailored to your own taste preferences. With its combination of fresh vegetables, hearty beans, and flavorful sauce, this dish is sure to be a hit with your family and friends.

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