Lemony Rotelli With Zucchini, Cannellini Beans, And Mint

Ingredients

some salt and pepper
250 gr zucchini washed
16 ml olive oil
5 garlic
3 gr pepper flakes
1 lemon zest
45 ml lemon juice
350 ml vegetable broth
400 gr cannellini beans
1 rotelli
18 gr mint
1 romano cheese
1 try garbanzos
1 bring a pot of water to a for cooking the pasta
1 using a metal grater
1 package cook the rotelli according to directions until al dente
1 transfer the rotelli to pasta bowls

Instructions

Serves 4-6,. Per serving: 409 cal / 10% fat / 6g total fat / 1g sat fat / 5mg chol / 16g pro t / 73g carb / 502mg sodium / 6g fiber