Zucchini with Cannellini Beans and Macaroni

Catherine Cappiello Pappas


A simple meal waits for the footsteps of those you love.


☆☆☆☆☆ 0 votes

5 Min
15 Min
Stove Top


  • ·
    1 large zucchini – quartered and sliced
  • ·
    ½ red onion – sliced
  • ·
    2 stalks celery – chopped
  • ·
    2 cloves garlic – chopped
  • ·
    ½ cup italian parsley – chopped
  • ·
    29 oz. can cannellini beans – drained
  • ·
    1 tbs. capers – plus tablespoon of caper juice
  • ·
    juice of ½ lemon
  • ·
    1½ cups water
  • ·
    ½ tsp. salt
  • ·
    ½ tsp. black pepper
  • ·
    1 tsp. dried oregano
  • ·
    ½ tsp. red pepper flakes
  • ·
    2 tablespoons olive oil – plus a little more for drizzling
  • ·
    grated parmesan or romano cheese
  • ·
    1 lb. of your favorite macaroni

How to Make Zucchini with Cannellini Beans and Macaroni


  1. Heat a large frying pan with 2 tablespoons of olive oil. Add the zucchini, parsley, garlic and celery and sauté until the onion is soft and the garlic fragrant.

    Add the beans, capers plus the caper juice, lemon juice, seasonings and water and simmer on low.

    Prepare the macaroni as directed. Drain the macaroni and add to the pan; toss and add an extra drizzle of olive oil, dash of red pepper flakes and grated cheese.

Printable Recipe Card

About Zucchini with Cannellini Beans and Macaroni

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: American
Other Tags: Quick & Easy, Healthy

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