Cold pasta with beans and zucchini. A simple and quick recipe to prepare. Perfect to enjoy during the hot summer season.
The cold pasta with beans and zucchini is a simple and quick main course to prepare. You can prepare it in advance so you have it ready when you come home.
For the preparation, I used red beans, but you can use the beans you prefer. If you don’t like beans, you can use chickpeas.
To give the dish an extra touch, I used Coratina variety extra virgin olive oil from Barile farm. I wasn’t paid to talk about this oil, but I’m showing it to you for informational purposes. It is a fruity, spicy, and bitter oil with a strong taste. If you want to take a look, click here.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 2 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 5 oz pasta
- 2 zucchini
- 3.5 oz red beans
- to taste extra virgin olive oil
- to taste salt
- to taste chili powder (optional)
- 1 shallot
Tools
- 1 Pan
- 1 High-sided saucepan
- 1 Knife
How to prepare cold pasta with beans and zucchini
Wash the zucchini and cut them into cubes.
In a pan, add a drizzle of oil, the zucchini, and the shallot. Sauté for a few moments, then add half a glass of water. Cook for about 10 minutes.
When the water has completely evaporated, add the beans (I used canned beans), and let them flavor for a couple of minutes. Adjust with salt and turn off the stovetop. I also added chili powder, but you can leave it out. You can use other spices according to your taste.
Boil the pasta in plenty of salted water, drain it, rinse it under cold water, and place it in a bowl.
Add the sauce and mix. For a final touch, add a drizzle of extra virgin olive oil. Mix everything well.
Store in the refrigerator until ready to serve.
