Summer Zucchini Tuscan Pasta

• 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)
• Vegetables
• 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

1. Bring large pot of salted water to a boil, and cook according to package directions until al dente.
2. 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.
3. 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.
4. Drain pasta and toss with sauce.
5. Check for seasoning, the flavored oil should be enough, but it's always nice to check.

shell pasta, oil, extra virgin olive oil, fresh ground pepper, fresh rosemary, garlic, salt, red pepper, vegetables, zucchini, tomatoes, cannellini beans, salt

Taken from www.food.com/recipe/summer-zucchini-tuscan-pasta-317773 (may not work)