Pasta With Zucchini, Mushrooms And Cannellini Beans In Marinara

• 1 large onion, divided in 1/2
• 8 garlic cloves, minced divided in 1/2
• 4 tablespoons olive oil
• 1 1/2 large zucchini, chopped into circles and then into 4 's
• 8 ounces of sliced portabella mushrooms
• 15 ounces cannellini beans
• 2 ounces pecorino romano grated cheese
• 2 ounces shredded part-skim mozzarella cheese
• 1 lb penne pasta
• 2 (28 ounce) cans of tuttorusso crushed tomatoes
• basil

1. Set up 3 pots: 1 with water for pasta, 1 for zucchini, onion, mushroom & beans & 1 for marinara sauce.
2. In two of the three pots set up 2 tbsp of olive oil and saute onion (1/2 & 1/2) until cooked but not brown, add 4 cloves minced garlic to onion in each pot and again cook DO NOT brown. Add crushed tomatoes to 1 pot and basil, cook on a low flame for about a 1/2 hour. In the other pot add zucchini, mushroom and cook until zucchini is soft, add beans and cook for 2 more minutes, remove from heat. Cook pasta according to box.
3. Add veggies to top of pasta, add shredded mozzarella, top with marinara sauce and grated cheese.

onion, garlic, olive oil, zucchini, portabella mushrooms, beans, pecorino romano, mozzarella cheese, penne pasta, tomatoes, basil

Taken from www.food.com/recipe/pasta-with-zucchini-mushrooms-and-cannellini-beans-in-marinara-391352 (may not work)