Pasta with Summer Squash and Beans
9,2 / 10
ready in 50 min.
- 500 grams Penne
- 1 large ripe zucchini
- 400 grams canned Kidney beans
- 2 garlic cloves
- 400 grams ripe tomatoes
- 2 Tbsps olive oil
- 150 milliliters Vegetable broth
- freshly ground peppers
- 1 tsp Red pepper flakes
How healthy are the main ingredients?Kidney beanstomatoolive oilzucchinigarlic clovesalt
Cook the pasta in boiling salted water until al dente.
Rinse the squash, trim, cut in half lengthwise and cut into thin slices. Rinse the kidney beans through a colander and drain. Peel the garlic and finely chop. Blanch the tomatoes, cool in ice water peel the skin, quarter, core and cut into small cubes.
In a pan heat the oil and saute the garlic until tender. Add the squash and saute for 2 minutes. Stir in tomatoes. Add the broth pour and simmer for 7-10 minutes over medium heat. Stir in the kidney beans. Season with salt, pepper and red pepper flakes and cook for another 4 minutes. Drain the pasta and add to the pan. , Toss briefly and serve in bowls.