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Zucchini with Cannellini Beans and Macaroni
Prep: 5 min Cook: 15 min Servings: 5by Catherine Pappas920 recipes>Ingredients
- 1 large zucchini – quartered and sliced
- ½ red onion – sliced
- 2 stalks celery – chopped
- 2 cloves garlic – chopped
- ½ cup Italian parsley – chopped
- 29 oz. can cannellini beans – drained
- 1 tbs. capers – plus tablespoon of caper juice
- Juice of ½ lemon
- 1½ cups water
- ½ tsp. salt
- ½ tsp. black pepper
- 1 tsp. dried oregano
- ½ tsp. red pepper flakes
- 2 tablespoons olive oil – plus a little more for drizzling
- Grated Parmesan or Romano cheese
- 1 lb. of your favorite macaroni
Directions
- Heat a large frying pan with 2 tablespoons of olive oil. Add the zucchini, parsley, garlic and celery and sauté until the onion is soft and the garlic fragrant.
- Add the beans, capers plus the caper juice, lemon juice, seasonings and water and simmer on low.
- Prepare the macaroni as directed. Drain the macaroni and add to the pan; toss and add an extra drizzle of olive oil, dash of red pepper flakes and grated cheese.
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