Zucchini Pasta With White Bean Light Tomato Sauce

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Ingredients

White Bean Light Tomato Sauce

  • 2 tablespoons olive oil
  • 4 garlic cloves, minced
  • 1 (16 ounce) can tomatoes, chopped
  • 2 tablespoons minced parsley
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • Salt
  • Pepper

Directions

  1. Heat oil in heavy, large skillet over medium heat.
  2. Add garlic and sauté until golden, about 2 minutes.
  3. Stir in tomatoes and cook 5 minutes.
  4. Add parsley, basil and oregano and simmer, stirring occasionally for 15 minutes.
  5. Add beans and cook until heated through, about 5 minutes.
  6. Season with salt and pepper.

Ingredients

Zucchini Pasta

  • 2 zucchinis, peeled
  • 1 tablespoon olive oil
  • ¼ cup water

Directions

  1. Cut lengthwise slices from zucchini using a vegetable peeler, stopping when the seeds are reached. Turn zucchini over and continue ‘peeling’ until all the zucchini is in long strips; discard seeds. Slice the zucchini into thinner strips resembling spaghetti.
  2. Heat olive oil in a skillet over medium heat; cook and stir zucchini in the hot oil for 1minute. Add water and cook until zucchini is softened, 5 to 7 minutes. Season with salt and pepper.
  3. Put zucchini pasta in bowl, top with white bean tomato sauce and some granted parmesan cheese.

Enjoy!

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