Ingredients
- 5 garlic (cloves minced)
- 1 transfer the rotelli to pasta bowls
- 1 using a metal grater
- 1 bring a pot of water to a for cooking the pasta (boil)
- 1 lemon zest (grated)
- 1 try garbanzos
- 1 romano cheese (freshly grated)
- 1 rotelli
- 1 1/2 cups cannellini beans (cooked)
- 1 1/2 cups vegetable broth
- 1 pound zucchini washed
- 3 tablespoons lemon juice (fresh)
- 1 cup mint (chopped fresh)
- 1 tablespoon olive oil
- 1 teaspoon pepper flakes (red)
- 1 package cook the rotelli according to directions until al dente
- some salt and pepper
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
