Pasta with zucchini and green beans
4 servings
35 minutes
Pasta with zucchini and green beans is a light yet rich dish of European cuisine that combines the freshness of vegetables with the intense flavor of parmesan. The origins of this recipe can be found in Mediterranean tradition, where light and nutritious dishes with seasonal vegetables are popular. Crunchy pumpkin seeds add textural contrast, while spicy chili pepper gives a subtle heat. Linguini infused with garlic and shallot aromas becomes silky and flavorful. This dish is perfect for summer evenings when you crave something light yet filling. It can be served as a standalone dish or paired with a glass of white wine. Pasta with zucchini and beans is an excellent option for those who appreciate a balance of flavors and simplicity in preparation.
1
Mix pumpkin seeds with 1 tablespoon of olive oil and 1/2 teaspoon of coarse salt.
- Pumpkin seeds (pepitas): 15 g
- Olive oil: 3 tablespoons
- Coarse sea salt: 1 teaspoon
2
Preheat the oven to 160°C.
3
Line a baking tray with parchment paper, spread the seeds, and bake in a preheated oven until golden brown for about 10-15 minutes, stirring occasionally.
4
Peel and chop the onion and garlic. Slice the chili pepper into thin rings.
- Shallot: 4 heads
- Garlic: 1 clove
- Chili pepper: 1 piece
5
Pour 2-3 liters of water into a large pot, add salt, and cook the linguine for two minutes less than the package instructions. Drain the pasta in a colander, then place it on a plate and cover with another plate to keep it warm.
- Linguine: 400 g
6
Return the pot to the stove, pour in the remaining olive oil, and sauté the chili pepper, onion, and garlic until the onion is soft and golden.
- Olive oil: 3 tablespoons
- Chili pepper: 1 piece
- Shallot: 4 heads
- Garlic: 1 clove
7
Add beans and 6 tablespoons of warm water, mix and simmer covered for 2 minutes.
- Green beans: 200 g
8
Cut the zucchini into strips, add to the pot, and pour in another 2 tablespoons of warm water. Top with the cooked pasta, cover with a lid, and cook for another minute.
- Courgette: 1 piece
- Linguine: 400 g
9
Add half of the cheese to the finished dish, mix it, immediately serve in plates, and sprinkle with seeds.
- Grated Parmesan cheese: 50 g
- Pumpkin seeds (pepitas): 15 g
10
Serve the remaining cheese separately.
- Grated Parmesan cheese: 50 g