Tomato and cannellini bean pasta

Cooking Vegetarian Tomato and cannellini bean pasta

Try this vegetarian bean pasta creation that is rich, satisfying and budget friendly!

Lables: Heart friendly High carb Low fat Low kilojoule Low sodium Low sugar Egg free Fish free Peanut free Sesame free Shellfish free Soy free Tree nut free
  1. Cook pasta in a saucepan of boiling, salted water, following packet directions, until tender. Drain.
  2. Meanwhile, heat oil in a large, deep frying pan over medium heat. Cook zucchini, stirring, for 5 minutes or until just tender. Add garlic. Cook for 30 seconds or until fragrant. Add tomatoes. Cook, stirring, for 2 to 3 minutes or until just starting to collapse.
  3. Add pasta, beans and lemon rind. Season with salt and pepper. Toss to combine. Divide between bowls. Top with basil and parmesan. Serve.

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350g dried penne pasta
1 tbsp olive oil
2 medium zucchini, diced
1 garlic clove, crushed
250g cherry tomatoes, halved
400g can cannellini beans, drained, rinsed
2 tsp finely grated lemon rind
1/3 cup fresh basil leaves, shredded
Finely grated parmesan cheese, to serve

Adv

Autors
Preparation time
15
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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