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Lunch recipe · from the recipe book

One-Pot Rosemary White Bean Zucchini Pasta Bowls

Whole-wheat pasta simmers right in broth with garlic olive oil and rosemary, and some of the white beans are mashed in so the sauce turns silky around browned zucchini, kale and crunchy pepitas.

One-Pot Rosemary White Bean Zucchini Pasta Bowls

Ingredients

  • 10½ oz300 gWhole-wheat pasta, dryshort shapes such as penne or fusilli
  • 2¼ cups400 gWhite beans, canned, drained and rinsed
  • 2½ medium450 gZucchinicut into 1/2-inch pieces
  • 5¾ cups chopped120 gKalestems removed, chopped
  • 2¼ cups500 gVegetable broth
  • 2 cups500 gWater
  • 3½ tbsp45 gOlive oildivided
  • 8 cloves24 gGarlicthinly sliced
  • ¾ tsp1 gDried rosemarycrumbled
  • ½ tsp1 gCrushed red pepper
  • 2 tsp4 gLemon zest
  • ¼ cup30 gPumpkin seeds (pepitas)
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Prep first: cut the zucchini, chop the kale, thinly slice the garlic, and mash one quarter of the white beans with a fork in a small bowl, leaving the rest whole.
  2. Toast the pumpkin seeds in a dry large pot or Dutch oven over medium heat, stirring, until they pop and smell nutty, about 3 minutes. Move them to a plate.
  3. Add one third of the olive oil to the pot over medium-high heat. Add the zucchini and the salt and cook, stirring only now and then, until browned at the edges, about 6 minutes. Move the zucchini to a plate.
  4. Lower the heat to medium-low and add another third of the olive oil, the garlic, rosemary and red pepper flakes. Cook gently until the garlic is pale golden, 1 to 2 minutes, without letting it brown.
  5. Pour in the vegetable broth and water, raise the heat and bring to a boil. Stir in the whole-wheat pasta and simmer uncovered, stirring often, for about 8 minutes.
  6. Stir in the mashed white beans, the whole white beans and the kale. Simmer, stirring, until the pasta is al dente and the liquid has thickened into a creamy sauce, 3 to 4 minutes more; add a splash of water if it gets too thick.
  7. Take the pot off the heat and fold in the browned zucchini, the lemon zest, the black pepper and the last third of the olive oil.
  8. Divide among 4 bowls and scatter the toasted pumpkin seeds over the top.

Contains: Gluten.

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

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