Pasta With Zucchini, Mushrooms and Cannellini Beans in Marinara |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I was looking for a recipe that was filling and healthy in the same breath and had to use my zucchini & mushrooms before they went bad and decided to throw this all together and prayed it would be good and we enjoyed it. Ingredients:
1 large onion, divided in 1/2 |
8 garlic cloves, minced divided in 1/2 |
4 tablespoons olive oil |
1 1/2 large zucchini, chopped into circles and then into 4 's |
8 ounces of sliced portabella mushrooms |
15 ounces cannellini beans |
2 ounces pecorino romano grated cheese |
2 ounces shredded part-skim mozzarella cheese |
1 lb penne pasta |
2 (28 ounce) cans of tuttorusso crushed tomatoes |
basil |
Directions:
1. Set up 3 pots: 1 with water for pasta, 1 for zucchini, onion, mushroom & beans & 1 for marinara sauce.
2. In two of the three pots set up 2 tbsp of olive oil and saute onion (1/2 & 1/2) until cooked but not brown, add 4 cloves minced garlic to onion in each pot and again cook DO NOT brown. Add crushed tomatoes to 1 pot and basil, cook on a low flame for about a 1/2 hour. In the other pot add zucchini, mushroom and cook until zucchini is soft, add beans and cook for 2 more minutes, remove from heat. Cook pasta according to box.
3. Add veggies to top of pasta, add shredded mozzarella, top with marinara sauce and grated cheese.
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