*  Exported from  MasterCook Mac  *
 
          Lemony Rotelli with Zucchini, Cannellini Beans, and Mint
 
 Recipe By     : VegTimes?
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Main courses, vegetarian*        One-dish meals*
                 Pasta*                           Quick dishes*
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pound         zucchini -- washed & trimmed
    1      tablespoon    olive oil
    5      cloves        garlic -- minced
    1      teaspoon      red pepper flakes
    1      tablespoon    grated lemon zest
    3      tablespoons   fresh lemon juice
    1 1/2  cups          vegetable broth
    1 1/2  cups          cooked cannellini beans  -- *
                             OR 1 12-oz can, drained
                         salt & freshly ground pepper
    1      pound         rotelli (wagon wheels)
    1      cup           chopped fresh mint
                         freshly grated Romano cheese
 
 * Try garbanzos, or maybe black beans for color.
 
 Bring a large pot of water to a boil for cooking the pasta.
 
 Using a metal grater, shred the zucchini into a large bowl and set aside.
 
 In a large nonstick skillet, heat olive oil over medium heat.
 Add the garlic and red pepper flakes, and saute for about 1 min.
 Turn the heat up to high, and add the zucchini, lemon zest, lemon juice, and br
 oth.
 Cook for about 5 min or until zucchini is soft and just cooked through.
 Gently stir in the cannellini beans, and cook for another minute.
 Lightly season with salt and pepper to taste.
 
 Cook the rotelli according to package directions until al dente.
 Drain, and place back into the pot.
 Pour the zucchini sauce over the pasta, add the mint, and then toss until combi
 ned.
 
 Transfer the rotelli to pasta bowls, and serve with Romano cheese.
 
 Serves 4-6,.
 Per serving: 409 cal / 10% fat / 6g total fat / 1g sat fat / 5mg chol / 16g pro
 t /
 73g carb / 502mg sodium / 6g fiber
 
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