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Ingredientes
- 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
Direcciones
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 385g | |
| Recipe makes 5 servings | |
| Calories 253 | |
| Calories from Fat 73 | 29% |
| Total Fat 8.23g | 10% |
| Saturated Fat 1.99g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 950mg | 40% |
| Potassium 725mg | 21% |
| Total Carbs 33.15g | 9% |
| Dietary Fiber 11.4g | 38% |
| Sugars 6.4g | 4% |
| Protein 13.12g | 21% |
