Rotini With Zucchini and Cannellini

Be the first to review
READY IN: 20mins
Recipe by echo echo

A healthy vegetarian pasta dish (for vegan, omit parmesan cheese). A great dish for summer, because you can incorporate ripe tomatoes straight from the garden (tomatoes are not cooked). Save time by cooking the pasta while you're making the vegetable sauce. Four servings if served as a one-dish meal, six servings if served as a side.

Ingredients Nutrition

Directions

  1. In a large skillet over medium heat, sauté garlic and red pepper flakes in oil 1 minute.
  2. Add zucchini, turn heat to high and stir fry 1 minute.
  3. Add broth through lemon zest, turn heat back to medium and simmer 5 minutes.
  4. Stir in cannelini and heat through (about 1 minute).
  5. Remove from heat, season with salt and pepper, and stir in lemon juice. Add tomatoes, cooked rotini, and basil; toss to mix thoroughly.
  6. Transfer to bowls and top with grated parmesan.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a