This easy simple pasta recipe was inspired by one of my favorite chefs, Yotam Ottolenghi. In his cookbook Simple, he has a pasta with samphire. In Turkey, this is a common and easy ingredient to find, but in the US, which is where I was one day when I had a craving for this pasta, I simply couldn’t find it. So this pasta was born, replacing the samphire with zucchini and beets, with incredibly delicious results. 

Zucchini Sweet Beet Pasta with Anchovy Sauce
Serves 2
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Total Time
30 min
Total Time
30 min
For the Sauce
  1. 2 Tablespoons olive oil
  2. 2 cloves of garlic, chopped finely
  3. 1/2 teaspoon Urfa pepper
  4. 7 anchovies, chopped finely
  5. Zest of 1/2 lemon
  6. A handful of chopped parsley
  7. 1/4 cup white wine
  8. 1 Tablespoon honey
  9. Black pepper
  10. Zucchini and beet spirals
  11. A nice wholewheat pasta
  1. Heat the olive oil in a medium saucepan and saute the garlic and Urfa pepper for about 30 seconds.
  2. Add the lemon zest and anchovies and give it a stir. Add the chopped parsley and mix, cooking for about another minute.
  3. Now add the white wine, honey, black pepper, zucchini, and beets. Mix and cover over a medium heat for about 3-5 minutes, until the vegetables are tender. Turn off the heat and set aside.
  4. Cook the pasta according the direction on the package that you have, drain the pasta, and mix with the Zucchini Beet mixture. And there you have it! Garnish with more parsley if you like.
  1. About 600 calories per serving.
Sousan Alwan

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