Zucchini is peeled into thin ribbons then drenched in an aromatic sauce of butter, cumin, and thyme. Delicate fava beans add texture. A simple squeeze of lemon juice, a drizzle of olive oil, and a dash of Parmigiano complete the dish by adding acidity and complexity, making this dish a delicious addition to your summer recipe repertoire.
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Zucchini Pasta with Fava Beans and Lemon Thyme Butter
- Total Time: 20 minutes
- Yield: Serves 2
- Diet: Vegetarian
Description
A light, spring pasta dish. Fresh fava beans and lemon thyme butter make this recipe a winner.
Ingredients
- 2 large zucchinis
- ½ cups (118 ml) shelled fava beans
- ½ tbsp. butter or ghee
- 1 clove of garlic
- ? tsp. cumin powder
- 2 sprigs thyme
- 1 tbsp. olive oil
- ¼ lemon (60 ml) Juice of lemon
- Salt and pepper
- Parmigiano
Instructions
- Wash and trim the zucchini. Using a vegetable peeler, cut zucchini lengthwise into thin ribbons until you reach the core. Turn the zucchini and continue to peeling off all four sides. Discard the core.
- Place zucchini ribbons in a paper towel-covered bowl. Sprinkle with a pinch of salt and let sit for ten minutes.
- Remove fava beans from their pods.
- Blanch fava beans for 2 minutes, then rinse under cold water to cool.
- Peel the skin off the fava beans and set aside.
- Add butter or ghee to a large skillet over medium heat. Cook until it starts to bubble.
- Add minced garlic, cumin, and thyme to the skillet. Cook for a couple of minutes.
- Add the fava beans and zucchini to the skillet. Stir for two to three minutes, until the zucchini is warm and slightly soft.
- Taste and adjust seasoning as needed. Sprinkle with fresh ground pepper.
- Transfer to a serving plate.
- Drizzle with olive oil and lemon juice, and garnish with Parmigiano.
- Serve immediately.
Notes
- To prevent watery zucchini noodles, press them gently with paper towels after salting.
- If fresh fava beans are unavailable, frozen fava beans can be used (thaw completely before cooking).
- For a richer flavor, use browned butter instead of regular butter or ghee.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5
- Sodium: 200
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 35
- Fiber: 5
- Protein: 8
- Cholesterol: 20
Frequently Asked Questions
What pasta shape works best with zucchini and fava beans?
Linguine, spaghetti, or tagliatelle all work well since their length mirrors the zucchini ribbons or strips. Avoid small shapes like penne, which do not carry the lemon thyme butter as well. 
Do I need to peel the fava beans before adding them to the pasta?
Double-peeling the fava beans, removing both the pod and the tough outer skin of each bean, gives you a sweeter, more tender result. It takes a few minutes but makes a real difference in texture.
How do I make lemon thyme butter without it breaking in the pan?
Use room temperature butter and add it off the heat or over very low heat, swirling the pan to emulsify it with a bit of pasta water. High heat will cause it to separate into grease.
Great dish to use up the favas and zucchini coming out of my garden right now. I added some toasted pine nuts on top as well. Thanks for this recipe.