Zucchini with Cannellini Beans and Macaroni
1 large zucchini – quartered and sliced
½ red onion – sliced
2 stalks celery – chopped
2 cloves garlic – chopped
½ cup Italian parsley – chopped
29 oz. can cannellini beans – drained
1 tbs. capers – plus tablespoon of caper juice
Juice of ½ lemon
1½ cups water
½ tsp. salt
½ tsp. black pepper
1 tsp. dried oregano
½ tsp. red pepper flakes
2 tablespoons olive oil – plus a little more for drizzling
Grated Parmesan or Romano cheese
1 lb. of your favorite macaroni
Heat a large frying pan with 2 tablespoons of olive oil. Add the zucchini, parsley, garlic and celery and sauté until the onion is soft and the garlic fragrant.
Add the beans, capers plus the caper juice, lemon juice, seasonings and water and simmer on low.
Prepare the macaroni as directed. Drain the macaroni and add to the pan; toss and add an extra drizzle of olive oil, dash of red pepper flakes and grated cheese.