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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
vegetable cooking spray |
2 pounds zucchini, cut into 2- x 1/2-inch strips |
1 large clove garlic, minced |
2 tablespoons dry white wine |
2 (15-ounce) cans cannellini beans, drained |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1/2 cup slivered fresh basil |
2 tablespoons chopped fresh oregano |
2 cups hot cooked couscous |
3 tablespoons freshly grated parmigiano reggiano cheese |
Directions:
1. Coat a large nonstick skillet with cooking spray; place over high heat until hot. Add zucchini; saute 4 minutes or until lightly browned, stirring frequently. Add garlic, and saute 1 minute. Add wine; cook 2 minutes. Add beans, salt, and pepper. Reduce heat to medium, and cook 4 minutes or until thoroughly heated. Add basil and oregano; toss. Spoon evenly over couscous; sprinkle with cheese.
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