Grilled Zucchini & White Bean Pasta

A quick and light summer pasta recipe featuring grilled zucchini, irresistible browned white beans, and ripe tomatoes. Perfect for dinner out on the porch!



  1. Boil the pasta according to package directions. Drain and briefly rinse with cool water, then return to the boiling pot. Add the butter and mix in.
  2. While the pasta cooks, slice the zucchini into 1/4″ rounds. Cook on an indoor griddle (I used my cast iron one) or out on the barbecue. Cook one side for a few minutes until nicely browned, then flip and cook the other side.
  3. While the zucchini and the noodles cook, start the beans. Heat the olive oil in a medium skillet over medium-high heat, then add the drained & rinsed beans. Cook, stirring every few minutes, until nicely browned on all sides. Add the minced garlic, cook for 30 seconds, and remove from the heat. Add the fresh herbs and season with salt & pepper.
  4. Toss everything together including the arugula and top with Parmesan, if desired. Taste and adjust salt & pepper seasoning, if necessary. Eat!


~If you can’t find gigli noodles, rotini or farfalle would also work.

~If you don’t have fresh herbs, dried will also work. Use 2 tsp dried oregano and 1/2 tsp dried thyme. Add them to the skillet when the beans are about halfway through cooking.