Bean Zucchini Pasta

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 zucchini, chopped length-wise and sliced thinly
• 2 garlic cloves, chopped finely
• 1 (12 ounce) can beans, rinsed and drained
• 2 tablespoons extra virgin olive oil
• 1 lemon, juice of
• 4 tablespoons parmesan cheese, fresh and grated
• 1 tablespoon fresh basil
• 6 ounces multi-grain penne (i use barilla plus penne pasta)
• black pepper
• kosher salt

Recipe

• 1 start your water for the pasta. add the olive oil to a saucepan (or wok) and preheat to medium-low heat.
• 2 place the zucchini and garlic in the preheated pan. constantly stir the zucchini and garlic so nothing sticks or burns.
• 3 when the water is boiling, add the pasta and cook according to the box instructions.
• 4 once the zucchini has become soft and semi-translucent, lower the heat to simmer and add the beans and fresh basil. note: you only want to heat up the beans. if you leave them on the burner too long they will absorb all the oil and make the mixture dry.
• 5 when the pasta is done, drain and put it on a plate. mix the zucchini / bean mixture with the pasta. add the lemon juice and mix thoroughly.
• 6 serve with parmesan cheese and salt and pepper to taste. enjoy!