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Categories:
zucchini olive oil garlic red pepper lemon zest lemon juice - fresh vegetable stock white kidney beans salt pasta rotelli mint Romano cheese
Viewed: 64 - Published at: 7 years agoIngredients
- 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 1/2 cups vegetable stock
- 1 1/2 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
Method
- 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 saute 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.
