Summer Zucchini Pasta

This dish is a vibrant and hearty summer meal, perfect for when zucchini is at its peak. It combines tender pasta with juicy pork, fresh zucchini, and creamy beans to create a filling, yet light, meal. The zucchini provides a mild sweetness and crunch, while the pork adds a rich, savory depth. The beans balance the dish with a creamy texture, and a splash of lemon juice brightens up the flavors, making this dish a go-to for a summer lunch or dinner.

Ingredients:

• 8 oz pasta (penne or rigatoni works well)
• 1 lb pork loin, thinly sliced
• 2 medium zucchinis, sliced into half-moons
• 1 can (15 oz) white beans, drained and rinsed
• 3 garlic cloves, minced
• 1/4 cup olive oil
• 1/2 tsp red pepper flakes (optional)
• 1/4 cup grated Parmesan cheese
• 1 tbsp lemon juice
• Salt and pepper, to taste
• Fresh basil or parsley for garnish

Instructions:

1. Cook the pasta: In a large pot, bring salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.
2. Sauté the pork: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Season the pork slices with salt and pepper, then add them to the skillet. Cook for about 4-5 minutes per side until the pork is browned and cooked through. Remove the pork from the skillet and set aside.
3. Cook the zucchini: In the same skillet, add another tablespoon of olive oil. Add the zucchini slices and cook for 3-4 minutes until tender but still slightly crisp. Season with a pinch of salt and pepper.
4. Prepare the beans and garlic: Push the zucchini to the side of the skillet and add the garlic. Cook for 1 minute until fragrant, then stir in the drained beans. Cook for another 2-3 minutes until the beans are heated through.
5. Combine: Add the cooked pork back into the skillet, along with the cooked pasta. Stir everything together, adding a splash of reserved pasta water if needed to loosen the mixture.
6. Finish: Remove from heat, drizzle with the remaining olive oil and lemon juice. Sprinkle with red pepper flakes (if using) and Parmesan cheese. Toss well to combine.
7. Serve: Garnish with fresh basil or parsley and serve warm.

Enjoy your delicious and summery zucchini pasta!