It might still be a little early for zucchini, but it looked yummy at the grocery store the other day so I decided to make one of my “pasta concoctions”…this is one of the creative moments that causes Jon to call me the McGyver of the kitchen (because I can seemingly concoct a dish out of string and a tin can)!
I started off by sauteing some onions and slivered garlic. To add in some savory spice, I put in a good amount of allspice and a little nutmeg.
After the onions were all soft and flavorful, I added in the sliced zucchini and the cannellini beans.
After tasting it, I decided it needed a little bit of a sourness so added in a small amount of rice wine vinegar, plus some red chili pepper flakes to give it a little kick. I mixed in the rotini pasta plus some of the pasta cooking water to thicken the sauce and it was ready to eat. It was like a little bowl of early summer! Yum!