This white bean and zucchini linguini has been sponsored by McCormick Gourmet™. All thoughts and opinions are my own.
This white bean and zucchini linguini is a delicious and quick family meal! A Hearty sauce made with crushed tomatoes, white beans and spices comes together so easily, you may never buy sauce in a jar again!
If you’ve never tried to make your own sauce from a jar of crushed tomatoes, you’re in for a delicious surprise! I promise it is easy to make! This recipe incorporates white beans and zucchini for a surprisingly hearty and satisfying meal.
White Bean and Zucchini Linguini Ingredients
Did you know there are green and yellow zucchini? A little produce place near us grows both green and yellow. You can use a small one of each or one zucchini and one yellow crookneck squash. Any similar squash would do, even a pattypan squash would be nice.
I used Great Northern beans but any white bean will do. Feel free to substitute any protein source that works for you.
I love to use McCormick Gourmet™ Organic spices. They are next level fresh and I love that they are organic! In this recipe we use McCormick Groumet ™ Organic Thyme, Basil and Oregano. The thyme adds sweet warmth and a light minty flavor to this dish! My local Martin’s grocery store always has a great selection of these spices in the spice aisle.
In addition, for aromatics we use a whole yellow onion and four cloves of garlic.
You can use any linguini or spaghetti to make this dish. We love brown rice noodles, but any you choose should work well!
How To Make it
First you will start by boiling a large pot of water for your noodles. Next, thinly slice the zucchini/squash. Warm a large sauté pan to medium/high heat and add two teaspoons of avocado oil. When heated add zucchini/squash. Sprinkle with a bit of black pepper, McCormick Gourmet™ Organic Thyme, Basil and Oregano. Sauté for about 8 minutes or until tender. Move them to a bowl so you can use the same pan for the sauce. Lightly salt the zucchini. I suggest salting the zucchini after cooking because if you salt it before, it brings out the moisture and can make the zucchini soggy.
Next, in the same pan, using medium/high heat, add one tablespoon of avocado oil and the diced onion. Sauté about five minutes and add the garlic. After one minute and the garlic is fragrant, add the crushed tomatoes, beans, halved cherry tomatoes, and all the spices. Let simmer while the water finishes heating and you boil the noodles.
To serve you can either mix the zucchini/squash back into the sauce or serve it on top. Optional serving suggestions include a salad or some garlic bread.
I hope you like this dish! It is…
Looking for some meatless Monday inspo?
White Bean and Zucchini Linguini
- 1 lb linguini
- 2 ½ tablespoons avocado oil
- 2 zucchini, one green and one yellow or a yellow squash, thinly sliced
- 1 28 ounce can crushed tomatoes
- 1 (15 ounce) can Great Northern beans, drained and rinsed
- 1 yellow onion, diced
- 1 cup cherry tomatoes, halved
- 4 cloves garlic, minced
- 2 teaspoons McCormick Gourmet™ Organic Oregano, plus additional for sprinkling
- 2 teaspoons McCormick Gourmet™ Organic Basil, plus additional for sprinkling
- 1 teaspoon McCormick Gourmet™ Organic Thyme, plus additional for sprinkling
- 1 teaspoon sea salt
- ¼ teaspoon dried red pepper
- black pepper to tase
- Boil a large pot of water for linguine.
- In a large sauté pan, add ½ tablespoon avocado oil and turn to medium high heat. When oil is warmed, add the thinly sliced zucchini. Sprinkle with black pepper, oregano, basil and thyme. Sauté for 8 minutes or until tender. Remove from pan, place in a bowl and lightly salt the zucchini.
- Add 1 tablespoon avocado oil to the empty pan and add the diced onion. Saute for five minutes or until translucent and add minced garlic. Saute for one minute.
- Add all of the sauce ingredients, crushed tomatoes, beans, cherry tomatoes (cut in half), oregano, basil, thyme, sea salt, red pepper flakes. Stir and let simmer and cook on low to medium heat. In the meantime, your water should be ready to add the noodles. Add the noodles to the boiling water. Noodle should take 11-12 minutes, check package for exact timing. Simmer sauce for 15 minutes. This recipe makes a thick, hearty sauce. If you like your sauce thinner, reserve 1/4 – 1/2 cup of cooking water from the pasta and slowly stir it in to your sauce til you get the desired consistency.
- To serve, top linguini noodles with sauce and sautéed zucchini.