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Rotini With Zucchini and Cannellini

3 teaspoons minced garlic
1 -2 teaspoon red pepper flakes (to taste)
2 tablespoons olive oil
1 lb zucchini, thinly sliced
1 12 cups vegetable broth
12 cup fresh parsley, chopped
1 grated lemon, zest of
1 (12 ounce) can cannellini beans, drained
12 teaspoon salt (optional)
14 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


In a large skillet over medium heat, saute garlic and red pepper flakes in oil 1 minute. Add zucchini, turn heat to high and stir fry 1 minute. Add broth through lemon zest, turn heat back to medium and simmer 5 minutes. Stir in cannelini and heat through (about 1 minute). Remove from heat, season with salt and pepper, and stir in lemon juice. Add tomatoes, cooked rotini, and basil; toss to mix thoroughly. Transfer to bowls and top with grated parmesan.

Source: www.food.com