Lemony Rotelli with Zucchini, Cannellini Beans, and Mint
1 pound zucchini -- washed & trimmed 1 tablespoon olive oil 5 cloves garlic -- minced 1 teaspoon red pepper flakes 1 tablespoon grated lemon zest 3 tablespoons fresh lemon juice
Ingredients
- 1poundzucchini -- washed & trimmed
- 1tablespoonolive oil
- 5cloves garlic -- minced
- 1teaspoonred pepper flakes
- 1tablespoongrated lemon zest
- 3tablespoons fresh lemon juice
- 11/2 cups vegetable broth
- 11/2 cups cooked cannellini beans -- *
Directions
- 1
1 pound zucchini -- washed & trimmed 1 tablespoon olive oil 5 cloves garlic -- minced 1 teaspoon red pepper flakes 1 tablespoon grated lemon
- 2
Bring a large pot of water to a boil for cooking the pasta
- 3
Using a metal grater, shred the zucchini into a large bowl and set aside
- 4
In a large nonstick skillet, heat olive oil over medium heat
- 5
Add the garlic and red pepper flakes, and saute for about 1 min
- 6
Turn the heat up to high, and add the zucchini, lemon zest, lemon juice, and br oth
- 7
Cook for about 5 min or until zucchini is soft and just cooked through
- 8
Gently stir in the cannellini beans, and cook for another minute