Lemony Rotelli with Zucchini, Cannellini Beans, & Mint

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.