Zucchini ribbon and lemon bean pasta

Ingredients

• Pasta (dry)160g
• Zucchini (raw)350g
• White beans (drained)240g
• Garlic (raw)8g
• Lemon juice (raw)25ml
• Olive oil (raw)15ml
• Salt (dry)3g
• Black pepper (dry)1g

Method

1. Use a vegetable peeler to shave 350g zucchini lengthways into broad thin ribbons; cut the firm centre into 3mm strips. Mince 8g garlic. Boil about 2L processing water per two servings in a large pot.
2. Cook 160g pasta for the packet time, about 8–12 minutes, until firm but no longer hard in the centre. Reserve a cup of cooking water, then drain and use the emptied pot for the sauce if cooking with one pot.
3. Heat 15ml olive oil over medium-low heat. Stir garlic for 30 seconds without browning, then add 240g white beans, 3g salt and 1g black pepper with a spoonful of retained pasta water. Heat for 3–4 minutes until beans steam; add zucchini and toss for 2 minutes until ribbons bend but stay intact.
4. Add pasta and 25ml lemon juice off the heat. Toss gently with retained water a spoonful at a time until glossy. If ribbons shed excess liquid, return to medium heat briefly; avoid prolonged simmering that turns them mushy.
5. The displayed quantities already match your selected servings. For 1 or 2 servings, use a smaller pan and check early; keep the stated cut sizes. For 4 servings use a broad pan or uncrowded trays; for 8 split every ingredient evenly into two 4-serving batches (more if the pan or pot capacity requires it). Keep pans below 80% full and vegetables in one layer when browning. Repeat the cooking and doneness checks for each batch; elapsed time increases for sequential batches. Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits.