Lemony Rotelli with Zucchini, Cannellini Beans, and Mint

• 1 pound zucchini washed and trimmed
• 1 tablespoon olive oil
• 5 each garlic cloves minced
• 1 teaspoon red pepper flakes
• 1 tablespoon lemon zest grated
• 3 tablespoons lemon juice fresh
• 1 1/2 cups vegetable stock
• 1 1/2 cups white kidney beans, canned try chick peas or black beans for added colour, prefer cannellini
• 1 x salt and black pepper freshly ground
• 1 pound pasta rotelli
• 1 cup mint leaves chopped fresh
• 1 x romano cheese freshly grated

1. Bring a large pot of water to a boil for cooking the pasta.
2. Using a metal grater, shred the zucchini into a large bowl and set aside.
3. In a large nonstick skillet, heat olive oil over medium heat.
4. Add the garlic and red pepper flakes, and saute for about 1 min.
5. Turn the heat up to high, and add the zucchini, lemon zest, lemon juice, and broth.
6. Cook for about 5 minutes or until zucchini is soft and just cooked through.
7. Gently stir in the cannellini beans, and cook for another minute.
8. Lightly season with salt and pepper to taste.
9. Cook the rotelli according to package directions until al dente.
10. Drain, and place back into the pot.
11. Pour the zucchini sauce over the pasta, add the mint, and then toss until combined.
12. Transfer the rotelli to pasta bowls, and serve with Romano cheese.

zucchini, olive oil, garlic, red pepper, lemon zest, lemon juice fresh, vegetable stock, white kidney beans, salt, pasta rotelli, mint, romano cheese

Taken from recipeland.com/recipe/v/lemony-rotelli-zucchini-cannell-34922 (may not work)