Ingredients
1 large zucchini diced into 1cm thick slices
1 bunch broccolini diced same length as pasta
150g tinned cannellini beans partially drained
4 cloves garlic thinly sliced
2 fresh chillies 1 thinly sliced for garnish and 1 chopped into small pieces
4 tbs olive oil
50g butter
Method
Cook pasta in a large pot of salted boiling water according to packet instructions, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
Add olive oil and broccolini to a pan on medium heat and lightly fry until they start to brown and soften and set aside.
Add olive oil, butter to the same pan. Place zucchini into pan and slowly fry each side until browned and soft then set aside.
Add chopped chilli, garlic and cook until you start to smell the aromas, then pour in cannellini beans and cook for 2 min.
Add cooked pasta to the same pan stirring making sure pasta is coated with sauce, adding a little pasta water to help.
Serve with zucchini, broccolini and garnish with sliced chilli