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Lemony Rotelli with Zucchini, Cannellini Beans, and Mint

A home-style Lemony Rotelli with Zucchini, Cannellini Beans, and Mint made with Olive Oil, Garlic Minced, Red Pepper Flakes, Fresh Lemon Juice, and Vegetable Broth. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1 tbsp
• 5 clove
• 1 tsp
• 3 tbsp
• 1 1/2 cup
• 1 1/2 cup

Method (preview)

1. 1

   In a large nonstick skillet, heat olive oil over medium heat.

2. 2

   Add the garlic and red pepper flakes, and saute for about 1 min.

3. 3

   Turn the heat up to high, and add the zucchini, lemon zest, lemon juice, and br oth.

4. 4

   Cook for about 5 min or until zucchini is soft and just cooked through.

5. 5

   Gently stir in the cannellini beans, and cook for another minute.

6. 6

   Lightly season with salt and pepper to taste.

7. 7

   Cook the rotelli according to package directions until al dente.

8. 8

   Drain, and place back into the pot.

9. 9

   Pour the zucchini sauce over the pasta, add the mint, and then toss until combi ned.

10. 10

    Transfer the rotelli to pasta bowls, and serve with Romano cheese.