Tomato And Cannellini Bean Pasta - cooking recipe

Ingredients

350 g penne pasta
1 tablespoon olive oil
2 zucchini (medium diced)
1 garlic clove (minced)
250 g cherry tomatoes (halved)
400 g cannellini beans (darined and rinsed)
2 teaspoons lemon rind (finely grated)
1/3 cup basil (fresh leaves shredded)
parmesan cheese (finely grated to serve)

Preparation

Cook pasta in a saucepan of boiling salted water, following packet directions, until tender and then drain.
Meanwhile, heat oil in a large, deep frying pan over medium heat and cook zucchini, stirring for 5 minutes or until just tender and then add garlic, cook for 30 seconds or until fragrant and then add tomatoes and cook, stirring for 2 to 3 minutes or until just starting to collapse.
Add pasta, beans and lemon rind and season with salt and pepper and toss to combine.
Divide between bowls and top with basil and parmesan and serve.