Tomato and cannellini bean pasta

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

Recipe «Tomato and cannellini bean pasta» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.