White Bean Zucchini Pasta

• 2 zucchini, chopped length-wise and sliced thinly
• 2 garlic cloves, chopped finely
• 1 (12 ounce) can white beans, rinsed and drained
• 2 tablespoons extra virgin olive oil
• 1 lemon, juice of
• 4 tablespoons parmesan cheese, fresh and grated
• 1 tablespoon fresh basil
• 6 ounces multi-grain penne (I use Barilla Plus penne pasta)
• black pepper
• kosher salt

1. Start your water for the pasta. Add the olive oil to a saucepan (or wok) and preheat to medium-low heat.
2. Place the zucchini and garlic in the preheated pan. Constantly stir the zucchini and garlic so nothing sticks or burns.
3. When the water is boiling, add the pasta and cook according to the box instructions.
4. Once the zucchini has become soft and semi-translucent, lower the heat to simmer and add the white beans and fresh basil. Note: You only want to heat up the white beans. If you leave them on the burner too long they will absorb all the oil and make the mixture dry.
5. When the pasta is done, drain and put it on a plate. Mix the zucchini / white bean mixture with the pasta. Add the lemon juice and mix thoroughly.
6. Serve with parmesan cheese and salt and pepper to taste. Enjoy!

zucchini, garlic, white beans, extra virgin olive oil, lemon, parmesan cheese, fresh basil, multigrain penne, black pepper, kosher salt

Taken from www.food.com/recipe/white-bean-zucchini-pasta-319170 (may not work)