1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)

Tomato and cannellini bean pasta

  • 0:15 Prep
  • 0:10 Cook
  • 4 Servings


  • 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


  • 1
    Cook pasta in a saucepan of boiling, salted water, following packet directions, until tender. Drain.
  • 2
    Meanwhile, 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.
  • 3
    Add pasta, beans and lemon rind. Season with salt and pepper. Toss to combine. Divide between bowls. Top with basil and parmesan. Serve.

Source: taste.com.au


Please enter your comment!
Please enter your name here