Prep 10 mins
Cook 10 mins
This recipe came together by chance. Lauren was given (many) zucchini from her co-worker's garden, and I made Dipping Oil - Rosemary Garlic for the Vegetarian swap, and had a lot left over! This took 15-20 minutes to make and it was delicious. Please note, the flavored oil was made ahead of time, and allowed to sit and let the flavors mix. Please also note that the recipe for the flavored oil below, is for one FULL batch of the oil. I proably only use about 1/2 cup flavored oil in TOTAL for this recipe. Nutrition info. probably does not reflect that.
- 1 lb small shell pasta (I used Barilla Piccolini Wheels)
For the flavored oil
- 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
- Bring large pot of salted water to a boil, and cook according to package directions until al dente.
- 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.
- 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.
- Drain pasta and toss with sauce.
- Check for seasoning, the flavored oil should be enough, but it's always nice to check.
Very tasty. I didn't get a chance to make the oil ahead of time, so I imagine it will be a better distributed flavor when I do this, but we enjoyed it regardless.
I LOVED this yummy pasta! The wonderful smells from the rosemary and garlic had my stomach growling as I prepared it! I used vegeroni pasta, I only used 1/3 cup olive oil which was enough for me and made it a little healthier, and added a little garlic salt to taste. I will be making this again! Thanks for another fantastic recipe. Made for the 3rd veg*n swap in Oct 2008.