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Spaghetti with zucchini, cannellini beans and arrabbiata sauce
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Prep Time:
5 minutes
Cook Time:
10 minutes
Total Time:
15 minutes
Vegetarian spaghetti with zucchini batons and spicy arrabbiata sauce - a perfect blend of flavors and textures.
Ingredients:
  • 340g Spaghetti
  • 1 jar Arrabbiata pasta sauce
  • 1 punnet cherry tomatoes, halved
  • 1/2 400g tin cannellini beans, rinsed
  • 2 green zucchini
  • 10 leaves of fresh basil, torn
  • 80ml extra virgin olive oil
  • Rock salt, for water
Instructions:
  • Bring a pot of water to a boil, then add rock salt - aim for 7 grams per liter of water for the best flavor.
  • Finely slice the zucchini into 4 cm batons and set aside.
  • Add the spaghetti to the bubbling water and gently stir. Cook according to the package directions.
  • Add the zucchini batons to the pasta 4 minutes before it's done cooking, and continue to cook for an additional 2 minutes.
  • Remove the pasta and zucchini batons from the pot just before they're fully cooked. Combine them with the sauce in the fry pan.
  • Combine the beans and cherry tomatoes, then toss with half of the basil leaves and drizzle with olive oil.
  • Finish with a generous drizzle of extra virgin olive oil and the remaining basil leaves for added freshness and flavor.

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