With the move to a new neighborhood came new supermarkets and a new summer CSA with an abundance of zucchini. While my new local supermarkets lack some of my favorite ingredients, I did discover a pasta made from adzuki beans in one of them. Adzuki beans are packed with fiber, protein and plenty of vitamins and minerals so I decided to trade it in for my usual quinoa pasta and put all of the zucchini to good use. Below is the recipe for a fresh summer pasta perfect for lunch or dinner.
1 package adzuki spaghetti
1-2 large zucchini / yellow squash peeled into spaghetti with julienne peeler or spiralizer
3 cloves garlic, minced
5 tbs extra virgin olive oil
Juice of 3 medium lemons
1/2 cup crumbled goat cheese
Truffle Salt to taste (optional)
Salt and pepper to taste
1/4 cup toasted pine nuts for garnish
Cook adzuki pasta according to instruction on package (note, you will need to rinse with cool water after you strain it).
While pasta is cooking, in a small saucepan, heat the garlic and oil over medium-low heat, cooking for a few minutes and making sure not to brown the garlic. Turn off the heat and set aside to cool a little.
Toss the strained and cooled adzuki pasta with the warm (not hot) garlic oil.
Mix Zucchini spaghetti in with the adzuki spaghetti and toss with the lemon and season with salt/truffle salt and pepper to taste. Crumble in the goat cheese and top with pine nuts.
Note: The salt will draw moisture out of the zucchini – drain any excess liquid and add more lemon/salt/pepper as needed.