Farfalle with Zucchini and White Beans

Ingredients

• 6 ounces uncooked farfalle (bow tie pasta)
• 2 tablespoons olive oil
• 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)

Preparation

1. 1. Cook the pasta according to package directions. Drain, and set aside.
2. 2. 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.
3. 3. Add pasta to skillet; cook until heated through (about 2 minutes), stirring constantly. Transfer the pasta to bowls; top with Parmesan curls. Serve immediately.