This pasta uses seven whole cups of grated zucchini and lots of greens for a veggie packed pasta that does not skimp on flavor. Zucchini gets cooked down with lots of garlic and basil until jammy and luscious. Once added back to the pasta with cheese and butter, it forms a delicious glossy sauce that coats the pasta. To add protein, top with my go-to marinated beans along with a dollop of ricotta for some creaminess!
Ingredient highlight
Zucchini! These summer squash have a water content of 95%, making them not as nutrient-dense as their winter squash relatives. However, they are great for hydration and are super refreshing in the summertime. They do contain potassium and vitamin C in smaller amounts.
Servings 4
Prep Time 20 minutes 
Cook Time 20 minutes Ingredients
- 1-2 bunches hearty greens (swiss chard or lacinato kale), stems removed*
- 12 oz pasta of choice
- 4 tbsp butter, divided
- 2 tbsp olive oil
- 2-4 cloves garlic, smashed or thinly sliced**
- 1/4-1/2 tsp red pepper flakes
- 7 cups grated zucchini (~ 2 lbs, about 4)
- 2 cups loosely packed basil**
- 1 tsp kosher salt
- 1 cup finely grated parmesan cheese
- 1 tbsp lemon juice
- Ricotta cheese (optional, for topping)
For the marinated beans (optional):****
- 2 (15 oz) cans white beans, drained and rinsed
- 1 tbsp red wine vinegar
- 1 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- *I liked this best with swiss chard. If it’s a massive bunch, just use one. You could also just skip the greens all together to make it a bit more kid-friendly.
- **The more you chop garlic, the stronger the flavor will be. If you just smash the cloves, you can remove them later. If you want lots of garlic flavor and don’t mind the chunks, thinly slice them and leave them in.
- ***The basil will darken and wilt as it cooks, this is normal!
- ****If making the beans, add them to a medium microwavable bowl and microwave for 30-45 seconds, or until warm throughout (beans are very bland and warming them helps to absorb more flavor from the mix-ins). Stir in the vinegar, oil, salt, and pepper until combined.
Instructions
- Fill a large pot with water (~3-4 quarts) and bring to a boil over high heat. Add a generous amount of salt (~1 tbsp) and the greens. Cook for 2 minutes, submerging them into the water, then use tongs to transfer greens to a cutting board, shaking off excess water.
- Add the pasta to the boiling water and cook according to the package instructions. Reserve 1 cup of pasta water, then drain.
- While you wait for the water to boil/pasta to cook, in a large skillet over medium-low heat, add 2 tablespoons butter, olive oil, garlic, and red pepper flakes and cook for 1 minute or until butter has melted and is bubbling slightly and garlic is fragrant, stirring occasionally (see garlic note).
- Stir in the zucchini, basil, and salt. Increase the heat to medium-high and cook for 10-15 minutes, stirring occasionally, or until the liquid has been cooked out, zucchini is beginning to stick to the pan, and is soft and “jammy” in texture.
- Once the greens have cooled enough to handle, form into a tight log, squeeze out any excess water, then thinly sliced the greens (keeping it in a tight log while you slice).
- Add pasta back to the pot along with the zucchini mixture, greens, ½ cup pasta water, remaining 2 tablespoons butter, and parmesan cheese. Stir vigorously to combine for about 1-2 minutes, or until the butter has melted and a glossy sauce has formed. If it’s looking dry, add a splash of more pasta water and keep stirring. Stir in the lemon.
- Serve topped with marinated beans (if using), a dollop of ricotta (if using), more parmesan cheese, basil (if you have any more), and black pepper.
Items you can prep ahead (optional)
- Remove stems from 1-2 bunches greens (swiss chard or lacinato kale
- 12 oz pasta of choice
- Smash or thinly sliced 2-4 cloves garlic
- Grate 7 cups zucchini (~ 2 lbs, about 4)
- Finely grate 1 cup parmesan cheese
- Make the marinated beans (if using)
Substitutions:
- To make gluten-free, use a GF pasta.
- To make vegan, try skipping the cheese and add an extra ½ – 1 teaspoon salt and ½ cup nutritional yeast. Use olive oil in place of butter.
- Easily skip the greens all together.
- If you can’t find or don’t have basil, you can leave that out too.
- If skipping the beans, grill/cook sausage, slice it up, and serve it on top of the pasta.
Storage:
- Store leftovers in an airtight container in the fridge for up to 3 days.
Leftovers + Repurposing:
- Warm up leftovers in the microwave until warmed through, stirring every 30 seconds to make sure it warms up evenly.
- Top with more parm, beans, and ricotta.
- Grill sausage, slice it up, and serve it on top of the pasta.
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