Zucchini Pasta Sauce

• servings: 8 servings
• active time: 10 minutes
• total time: 22 minutes

Ingredients

2 small zucchini (about 2 cups sliced)

2 garlic cloves (peeled and minced)

2 tablespoons olive oil

½ cup white beans (such as cannellini beans)

2 tablespoons basil leaves (or parsley or spinach, optional)

1 pound pasta

Parmesan cheese, lemon zest, and/or fresh black pepper (optional but recommended)

Directions

Cook the pasta according to the package directions. Before draining, remove and reserve one cup of the pasta cooking water. Drain and set aside.

Meanwhile, cut the ends off of the zucchini and discard. Slice the zucchini about ¼-inch thick.

Add the olive oil to a medium skillet over medium heat. When warm, add the garlic. Toss to coat with the oil. Cook for 2 minutes, or until fragrant.

Add the zucchini and stir to coat with the oil. Cover and cook for 10-12 minutes, turning once or twice, or until the zucchini is very soft when poked with a fork. Remove from heat and let cool slightly for a few minutes.

Transfer the zucchini to a blender, adding the beans and optional herb or spinach. (That additional 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.

Nutrition

• Serving Size: 0.25 cup
• Calories: 266 kcal
• Total Fat: 5 g
• Saturated Fat: 1 g
• Unsaturated Fat: 4 g
• Sodium: 8 mg
• Total Carbohydrate: 47 g
• Dietary Fiber: 3 g
• Total Sugars: 3 g
• Protein: 9 g