Zucchini with Cannellini Beans and Macaroni
By: Lady Catherine ...
Published: Friday, January 17, 2014 - 8:12am

Ingredients




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

Preparation

1 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. 2 Add the beans, capers plus the caper juice, lemon juice, seasonings and water and simmer on low. 3 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.