- 0:15 Prep
- 0:10 Cook
- 4 Servings
- Capable cooks
Try this vegetarian bean pasta creation that is rich, satisfying and budget friendly!
Ingredients
- 350g penne rigate
- 1 tablespoon olive oil
- 2 medium zucchini, diced
- 1 garlic clove, crushed
- 250g cherry tomatoes, halved
- 400g can cannellini beans, drained, rinsed
- 2 teaspoons finely grated lemon rind
- 1/3 cup fresh basil leaves, shredded
- Finely grated parmesan cheese, to serve
Method
- Step 1Cook pasta in a saucepan of boiling, salted water, following packet directions, until tender. Drain.
- Step 2Meanwhile, heat oil in a large, deep frying pan over medium heat. Cook zucchini, stirring, for 5 minutes or until just tender. Add garlic. Cook for 30 seconds or until fragrant. Add tomatoes. Cook, stirring, for 2 to 3 minutes or until just starting to collapse.
- Step 3Add pasta, beans and lemon rind. Season with salt and pepper. Toss to combine. Divide between bowls. Top with basil and parmesan. Serve.
- Heart friendly
- High carb
- Low fat
- Low kilojoule
- Low sodium
- Low sugar
Nutrition
1742 kj
Energy
6g
Fat Total
1g
Saturated Fat
8g
Fibre
15g
Protein
13.1mg
Sodium
2g
Carbs (sugar)
70g
Carbs (total)
All nutrition values are per serve
- Author: Tracy Rutherford
- Image credit: Rob Palmer
- Publication: Super Food Ideas
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