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Lunch recipe · from the recipe book

Garlic Oil Orzo-Style Bake with Zucchini and White Beans

Tender whole-wheat pasta tossed in golden garlic olive oil with roasted zucchini, red pepper and creamy white beans under a crisp lemony Parmesan crumb.

Garlic Oil Orzo-Style Bake with Zucchini and White Beans

Ingredients

  • 10½ oz300 gWhole-wheat pasta, dryshort shape such as fusilli
  • 12⅔ cups3,000 gWater
  • ¾ tsp5 gSalt
  • 2½ medium500 gZucchinicut into half-moons
  • 1 cup chopped150 gRed bell pepperdiced
  • 1⅓ cups250 gGreat northern or cannellini beans, canned, drained and rinsed
  • 3½ tbsp45 gOlive oil
  • 8 cloves24 gGarlicthinly sliced
  • ½ tsp1 gCrushed red pepper
  • 2 tsp4 gLemon zest
  • 1½ tbsp20 gLemon juice
  • ⅓ cup grated40 gGrated Parmesan
  • ¼ cup30 gPlain dry breadcrumbs
  • ¼ cup chopped15 gFresh parsleychopped
  • ½ tsp1 gBlack pepper

Steps

  1. Heat the oven to 425°F (220°C). Bring the water to a boil in a large pot with half of the salt.
  2. On a large baking dish, toss the zucchini and bell pepper with one third of the olive oil and the remaining half of the salt; roast 15 minutes.
  3. Meanwhile cook the pasta in the boiling water 2 minutes less than the package says. Reserve about 1 cup of the cooking water, then drain.
  4. In the empty pot over low heat, warm another third of the olive oil with the garlic and red pepper flakes until the garlic is pale gold, about 3 minutes.
  5. Off the heat, stir the pasta, great northern beans, lemon juice, black pepper and the reserved pasta water into the garlic oil.
  6. Add the pasta mixture to the roasted vegetables in the baking dish and toss together.
  7. In a small bowl, mix the breadcrumbs, Parmesan, lemon zest and the final third of the olive oil; scatter over the pasta.
  8. Bake 15 minutes, until the topping is golden and crisp. Rest 5 minutes, then sprinkle with the parsley and serve.

Contains: Milk, Gluten. Some brands contain egg, soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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