Saute garlic in EVOO until golden, add diced zucchini and cook 5 minutes or so, add a lot of lemon juice, water, garlic powder, pepper and oregano. Add a can of white beans (I used great northern) and cook another 5 minutes. Once the lemon juice starts to thicken, add the diced tomatoes (I threw in a little white wine white vinegar because we didn't have cooking wine! Cook for about 5 more minutes and serve over whole wheat pasta with grated parm.
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