Rotini With Zucchini And Cannellini

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 3 teaspoons minced garlic
• 1 -2 teaspoon red pepper flakes (to taste)
• 2 tablespoons olive oil
• 1 lb zucchini, thinly sliced
• 1 1/2 cups vegetable broth
• 1/2 cup fresh parsley, chopped
• 1 grated lemon, zest of
• 1 (12 ounce) can cannellini beans, drained
• 1/2 teaspoon salt (optional)
• 1/4 teaspoon pepper (to taste)
• 1 lemon, juice of
• 2 large tomatoes, coarsely chopped
• 1 (16 ounce) package rotini pasta, cooked al dente, drained and kept warm
• 1 cup fresh basil, chopped
• grated parmesan cheese

Recipe

• 1 in a large skillet over medium heat, sauté garlic and red pepper flakes in oil 1 minute.
• 2 add zucchini, turn heat to high and stir fry 1 minute.
• 3 add broth through lemon zest, turn heat back to medium and simmer 5 minutes.
• 4 stir in cannelini and heat through (about 1 minute).
• 5 remove from heat, season with salt and pepper, and stir in lemon juice. add tomatoes, cooked rotini, and basil; toss to mix thoroughly.
• 6 transfer to bowls and top with grated parmesan.