2 small zucchini (about 6 ounces), cut diagonally into 1/4-inch slices then stacked and cut into 1/4-inch-thick strips
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 small orange bell pepper, seeded and cut into 1/4-inch cubes
1/2 cup canned small white beans, rinsed and drained
24 small curls Parmesan cheese removed with a vegetable peeler (1 1/2 ounces)
How to Make It
Cook the pasta according to package directions. Drain, and set aside.
Heat the olive oil in a large nonstick skillet over medium-high heat. Stir in zucchini, salt, and pepper; cook until the zucchini begins to soften (2-3 minutes), stirring frequently. Stir in the bell pepper and beans; cook until bell pepper is softened (about 2 minutes), stirring frequently.
Add pasta to skillet; cook until heated through (about 2 minutes), stirring constantly. Transfer the pasta to bowls; top with Parmesan curls. Serve immediately.
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