Lemony Rotelli With Zucchini, Cannellini Beans, And Mint

Ingredients

some salt and pepper
1 pound zucchini washed
1 tablespoon olive oil
5 garlic
1 teaspoon pepper flakes
1 lemon zest
3 tablespoons lemon juice
1 1/2 cups vegetable broth
1 1/2 cups cannellini beans
1 rotelli
1 cup 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