A vegan and vegetarian one-dish meal, healthy, nutritious, and complete. A simple, tasty, and budget-friendly recipe without butter or cheese, ideal for lunch and dinner.
Wash the zucchini, trim the ends, and cut them into cubes.
Finely chop a piece of onion.
Sauté the onion in a pan with the extra virgin olive oil, add the mint and a few tablespoons of hot water.
Add the zucchini and cannellini beans to the sauté and cook until the zucchini is tender.
Meanwhile, boil the pasta in plenty of salted water until al dente.
Drain the pasta al dente and transfer it to the pan with the sauce.
Toss the pasta with the sauce, adjust the seasoning with salt and pepper, and serve piping hot.
Pan
Pasta pot
Strainer or colander
Wooden spoon
Italia
| Energy (kcal) | 183.27 |
| Carbohydrates (g) | 35.68 |
| of which sugars (g) | 1.72 |
| Fat (g) | 0.78 |
| of which saturates (g) | 0.19 |
| Protein (g) | 10.68 |
| Fibre (g) | 6.43 |
| Salt (g) | 0.01 |
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