A vegan and vegetarian single dish, healthy, nutritious, and complete. A butter-free and cheese-free recipe, simple, tasty, and economical, ideal for lunch and dinner.
Wash the zucchini, trim the ends, and cut them into cubes.
Chop a piece of onion.
Sauté the onion in a pan with extra virgin olive oil, add the mint and a few tablespoons of hot water.
Add the zucchini and the cannellini beans to the sauté and cook until the zucchini is tender.
Meanwhile, cook the pasta in plenty of salted water until al dente.
Drain the al dente pasta and transfer it to the pan with the sauce.
Toss the pasta with the sauce, adjust with salt and pepper, and serve hot.
Pan
Pot for pasta
Colander or strainer
Wooden spoon
Italy
| Energy (kcal) | 234.61 |
| Carbohydrates (g) | 17.69 |
| of which Sugars (g) | 1.24 |
| Fat (g) | 15.77 |
| of which Saturates (g) | 2.28 |
| Protein (g) | 4.55 |
| Fiber (g) | 4.02 |
