Zesty Zucchini Ribbons, Artichokes & Mixed Beans With Wheat Fettuccine

• 3 tablespoons olive oil
• 3 cloves garlic sliced thinly
• 1/4 cup whipped cream
• 1/2 lemon juice
• 1/2 lemon zest
• 12 ounces artichokes frozen quartered
• 6 ounces mixed beans frozen
• 2 zucchinis thinly sliced with mandolin
• 4 pecorino romano shaves of
• 1/4 cup fresh parsley chopped
• 1/4 cup fresh basil chopped
• salt
• pepper
• 16 ounces pasta wheat
• 1/2 cup tomato sauce fresh, optional
• salt
• pepper

1. Prepare pasta per package directions and drain. Add tomato sauce and salt and pepper to taste.
2. In the meantime prepare your vegetables. On medium high heat, add olive oil. Saute garlic for about a minute, followed by cream, lemon juice and zest and let it come to a simmer. Then start adding the frozen mixed beans, frozen artichokes. Cover the pan with lid to help cook the frozen veggies for about 5 minutes, then open the lid and lower the heat and add the zucchini ribbons and let it cook for additional 7 minutes. Adjust seasoning with salt and pepper.
3. To serve top the pasta with these beautiful vegetables, herbs and grated pecorino romano.

olive oil, garlic, whipped cream, lemon juice, lemon zest, artichokes, mixed beans, pecorino romano, parsley, fresh basil, salt, pepper, pasta wheat, tomato sauce fresh, salt, pepper

Taken from www.yummly.com/recipe/Zesty-Zucchini-Ribbons_-Artichokes-_-Mixed-Beans-With-Wheat-Fettuccine-1676462 (may not work)