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Ingredients
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350g penne rigate
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1 tablespoon olive oil
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2 medium zucchini, diced
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1 garlic clove, crushed
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250g cherry tomatoes, halved
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400g can cannellini beans, drained, rinsed
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2 teaspoons finely grated lemon rind
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1/3 cup fresh basil leaves, shredded
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Finely grated parmesan cheese, to serve
Method
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1Cook pasta in a saucepan of boiling, salted water, following packet directions, until tender. Drain.
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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.
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3Add 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
