Lemony Rotelli with Zucchini, Cannellini Beans, and

Name: Lemony Rotelli with Zucchini, Cannellini Beans, and Mint
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound zucchini washed and trimmed; 1 tablespoon olive oil; 5 each garlic cloves minced; 1 teaspoon red pepper flakes; 1 tablespoon lemon zest grated; 3 tablespoons lemon juice fresh; 1 1/2 cups vegetable stock; 1 1/2 cups white kidney beans, canned try chick peas or black beans for added colour, prefer cannellini; 1 x salt and black pepper freshly ground; 1 pound pasta rotelli; 1 cup mint leaves chopped fresh; 1 x romano cheese freshly grated

Servings: persons

1 pound zucchini washed and trimmed
1 tablespoon olive oil
5 each garlic cloves minced
1 teaspoon red pepper flakes
1 tablespoon lemon zest grated
3 tablespoons lemon juice fresh
1 1/2 cups vegetable stock
1 1/2 cups white kidney beans, canned try chick peas or black beans for added colour, prefer cannellini
1 x salt and black pepper freshly ground
1 pound pasta rotelli
1 cup mint leaves chopped fresh
1 x romano cheese freshly grated

1
Bring a large pot of water to a boil for cooking the pasta.
2
Using a metal grater, shred the zucchini into a large bowl and set aside.
3
In a large nonstick skillet, heat olive oil over medium heat.
4
Add the garlic and red pepper flakes, and saute for about 1 min.
5
Turn the heat up to high, and add the zucchini, lemon zest, lemon juice, and broth.
6
Cook for about 5 minutes or until zucchini is soft and just cooked through.
7
Gently stir in the cannellini beans, and cook for another minute.
8
Lightly season with salt and pepper to taste.
9
Cook the rotelli according to package directions until al dente.
10
Drain, and place back into the pot.
11
Pour the zucchini sauce over the pasta, add the mint, and then toss until combined.
12
Transfer the rotelli to pasta bowls, and serve with Romano cheese.

862

kcal

Calories

Fat

148

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound zucchini washed and trimmed, 1 tablespoon olive oil, 5 each garlic cloves minced, 1 teaspoon red pepper flakes, and more.

Yes, Lemony Rotelli with Zucchini, Cannellini Beans, and Mint falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lemony Rotelli with Zucchini, Cannellini Beans, and Mint

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions