1 (15-ounce) can cannellini beans or other white beans, rinsed and drained
2 rosemary sprigs
1 cup chopped spinach
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
1/2 teaspoon salt
1/8 teaspoon black pepper
How to Make It
Heat oil in a large nonstick skillet over medium-high heat. Add zucchini and next 5 ingredients (zucchini through garlic); sauté 2 minutes. Stir in tomato, beans, and rosemary; cook 2 minutes. Stir in spinach and remaining ingredients; cook 1 minute or until spinach wilts and cheese begins to melt. Discard rosemary.