Farfalle with Zucchini and White Beans |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Ingredients:
6 ounces uncooked farfalle (bow tie pasta) |
2 tablespoons olive oil |
2 small zucchini (about 6 ounces), cut diagonally into 1/4-inch slices then stacked and cut into 1/4-inch-thick strips |
1/2 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
1 small orange bell pepper, seeded and cut into 1/4-inch cubes |
1/2 cup canned small white beans, rinsed and drained |
24 small curls parmesan cheese removed with a vegetable peeler (1 1/2 ounces) |
Directions:
1. Cook the pasta according to package directions. Drain, and set aside.
2. Heat the olive oil in a large nonstick skillet over medium-high heat. Stir in zucchini, salt, and pepper; cook until the zucchini begins to soften (2-3 minutes), stirring frequently. Stir in the bell pepper and beans; cook until bell pepper is softened (about 2 minutes), stirring frequently.
3. Add pasta to skillet; cook until heated through (about 2 minutes), stirring constantly. Transfer the pasta to bowls; top with Parmesan curls. Serve immediately.
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