LEMONY ROTELLI WITH ZUCCHINI,
CANNELLINI BEANS, AND MINT

1 pound zucchini, washed and trimmed
1 tablespoon olive oil
5 cloves garlic, minced
1 teaspoon red pepper flakes
1 tablespoon grated lemon zest
3 tablespoons fresh lemon juice
1 1/2 cups vegetable broth
1 1/2 cups cooked cannellini beans* (or one 12-oz can, drained)
salt and freshly ground pepper
1 pound rotelli pasta
1 cup chopped fresh mint
freshly grated Romano cheese

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.

*Try garbanzos, or maybe black beans for color.

Servings: 4-6
Source: Vegetarian Times