Lemony Rotelli with Zucchini, Cannellini Beans, & Mint
Yield
4 servingsPrep
20 minCook
25 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
zucchini
washed and trimmed |
|
| 1 | tablespoon |
olive oil
|
|
| 5 | each |
garlic cloves
minced |
|
| 1 | teaspoon |
red pepper flakes
|
|
| 1 | tablespoon |
lemon zest
grated |
|
| 3 | tablespoons |
lemon juice
fresh |
|
| 1 ½ | cups |
vegetable stock
|
|
| 1 ½ | cups |
white kidney beans, canned
try chick peas or black beans for added colour, prefer cannellini |
|
| 1 | x |
salt and black pepper
freshly ground |
*
|
| 1 | pound |
pasta
rotelli |
|
| 1 | cup |
mint leaves
chopped fresh |
*
|
| 1 | x |
romano cheese
freshly grated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
zucchini
washed and trimmed |
|
| 15 | ml |
olive oil
|
|
| 5 | each |
garlic cloves
minced |
|
| 5 | ml |
red pepper flakes
|
|
| 15 | ml |
lemon zest
grated |
|
| 45 | ml |
lemon juice
fresh |
|
| 355 | ml |
vegetable stock
|
|
| 355 | ml |
white kidney beans, canned
try chick peas or black beans for added colour, prefer cannellini |
|
| 1 | x |
salt and black pepper
freshly ground |
*
|
| 453.6 | g |
pasta
rotelli |
|
| 237 | ml |
mint leaves
chopped fresh |
*
|
| 1 | x |
romano cheese
freshly grated |
*
|
Directions
Bring a large pot of water to a boil for cooking the pasta.
Using a metal grater, shred the zucchini into a large bowl and set aside.
In a large nonstick skillet, heat olive oil over medium heat.
Add the garlic and red pepper flakes, and sauté for about 1 min.
Turn the heat up to high, and add the zucchini, lemon zest, lemon juice, and broth.
Cook for about 5 minutes or until zucchini is soft and just cooked through.
Gently stir in the cannellini beans, and cook for another minute.
Lightly season with salt and pepper to taste.
Cook the rotelli according to package directions until al dente.
Drain, and place back into the pot.
Pour the zucchini sauce over the pasta, add the mint, and then toss until combined.
Transfer the rotelli to pasta bowls, and serve with Romano cheese.
