Lemony Rotelli with Zucchini, Cannellini Beans, and Mint
Recipe By : Vegetarian Times
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Zucchini -- washed & trimmed
1 tb Olive oil
5 cl Garlic -- minced
1 ts Red pepper flakes
1 tb Lemon zest -- grated
3 tb Fresh lemon juice
1 1/2 c Vegetable broth
1 1/2 c Cooked cannellini beans * -OR-
12 oz Can cannelli beans -- drained
Salt & freshly ground pepper
1 lb Rotelli (wagon wheels)
1 c Fresh mint -- chopped
Romano cheese -- freshly grated
* Try garbanzos or maybe black beans for color.
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 minute. 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.
