Every once in a while I manage to mix a few ingredients together that actually work. This one I came up with in college, shortly after becoming a vegetarian while on a momentary vegan kick. I wanted something simple that included veggies and protein. Plus it’s a really great way to use up all that extra zucchini that seems to be turning up everywhere these days. So here you go:
2 Tablespoons olive oil
Italian seasoning to taste (I usually use about 1.5 teaspoons)
1-2 cloves of garlic – diced
3 small zucchini – sliced into thin coins (best fresh out of the garden)
1 can Cannellini beans
Salt to taste
Heat olive oil in large saute pan. Add Italian seasoning. Saute until aromatic. Add garlic. Saute until almost brown. Add zucchini coins (cut in half if too big). Brown and cook until slightly translucent.
Meanwhile, empty beans into a bowl and smash with a potato masher until all skins are broken. Add to pan with salt and stir over medium heat until they form a creamy sauce.
Serve hot over pasta some sort of sturdy pasta (I use gluten-free spirals or bowties).