Summer Zucchini Tuscan Pasta

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 1 lb small shell pasta (i used barilla piccolini wheels)
• 1 cup extra virgin olive oil, mixed with
• 1/2 teaspoon fresh ground pepper
• 2 tablespoons fresh rosemary, minced
• 4 -5 garlic cloves, minced
• 1/2 teaspoon salt
• 1/4 teaspoon red pepper flakes (optional)
• 2 zucchini, halved and sliced
• 1 (14 1/2 ounce) can diced tomatoes with juice
• 1 (14 1/2 ounce) can cannellini beans, rinsed and drained
• salt and pepper

Recipe

• 1 bring large pot of salted water to a boil, and cook according to package directions until al dente.
• 2 over medium heat, add a couple tablespoons of the flavored olive oil to a skilelt, and sautee the zucchini for a couple minutes until bright green.
• 3 gently stir in the beans, 1/3 - 1/2 cup remaining olive oil, and the tomatoes with their juice. heat through and reduce heat to low until pasta finishes cooking.
• 4 drain pasta and toss with sauce.
• 5 check for seasoning, the flavored oil should be enough, but it's always nice to check.