Summary

Ingredients

• 100 g penne
• 200 g tomato (s)
• 2 cloves garlic)
• 2 sprigs rosemary
• 1 chilli pepper (s)
• 200 g zucchini
• 2 tablespoon balsamic vinegar, lighter
• 1 teaspoon honey, liquid
• 4 tablespoon parmesan, freshly grated
• 4 tablespoon olive oil
• 7 tablespoon vegetable stock, organic
• 1 small Can (s) giant beans, white (Fagioli gigante), 250 g
• salt
• Cayenne pepper
• Lemon zest, grated

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Instructions

1. Cook the pasta in salted water according to the instructions on the packet.
2. Quarter and core the tomato. Chop the inside of the tomatoes, cut the tomato flesh into pieces. Cut the zucchini into thin slices.
3. Finely chop the garlic, rosemary needles and chilli and fry them with the zucchini slices in olive oil in a wok or pan while stirring for about 3 minutes over medium to high heat. Possibly add 1 - 2 tablespoons of broth. Take out the zucchini.
4. Cover the beans and tomato insides with vinegar, honey and 2 tablespoons of stock in the pan for about 3 minutes. Stir in the tomato pieces, dripping wet pasta and zucchini. Season with grated lemon zest, salt and cayenne pepper.
5. Arrange on a deep plate and sprinkle with parmesan shavings.