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15 minutes
10 minutes
25 minutes
- 350g penne rigate
- 2 medium zucchini, diced
- 1 garlic clove, crushed
- 250g cherry tomatoes, halved
- 400g can cannellini beans, drained, rinsed
- 2 tsp finely grated lemon rind
- 82.50 ml fresh basil leaves, shredded
- Finely grated parmesan cheese, to serve
- Boil pasta in salted water according to package instructions until tender. Drain.
- Heat oil in a large frying pan over medium heat. Cook zucchini until tender, then add garlic and cook until fragrant. Stir in tomatoes and cook until starting to collapse.
- Combine pasta, beans, and lemon rind in a bowl. Season generously with salt and pepper. Toss gently to mix everything together. Portion into bowls and garnish with fresh basil and grated parmesan. Serve and enjoy!
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