Charred Lemon and Zucchini Pasta

Ingredients

• 2 whole Zucchini
• 2 whole Lemon
• 8 oz Whole Wheat Pasta
• 1 can (15 oz) Red Beans
• 2 cloves Garlic
• 1 ½ tbsp Tahini
• 1 ½ cups Baby Spinach
• 1 ½ tbsp Fresh Dill

1. 1Place zucchini halves and lemon halves cut-side down on a grill rack or under a broiler. Cook over medium-high heat for 8 minutes, turning zucchini once, until zucchini is tender and both the zucchini and lemons are charred in spots. Let cool slightly, then slice the zucchini and squeeze the juice from half of the charred lemon halves.
2. 2Cook pasta according to package directions. Reserve 1 cup of pasta cooking water before draining. Drain and return pasta to the pot.
3. 3While pasta cooks, heat a large skillet over medium heat. Add the red beans and garlic, stirring occasionally and adding water 1 tablespoon at a time as needed to prevent sticking, until garlic is fragrant, about 3 minutes.
4. 4Transfer one-third of the bean mixture to a blender. Add ¾ cup of the reserved pasta water, 3 tablespoons of the charred lemon juice, and the tahini. Blend until very smooth, adding more pasta water as needed for a pourable sauce. Season with salt and pepper to taste.
5. 5Pour the sauce over the pasta in the pot. Add the sliced zucchini, remaining bean mixture, and baby spinach. Cook over medium heat, stirring, until spinach is wilted and everything is heated through, about 2 minutes, adding more pasta water as needed.
6. 6Stir in the fresh dill and serve immediately, with remaining charred lemon halves on the side for squeezing.