Farfalle with Zucchini and White Beans

Ingredients

• 0.1 teaspoon pepper black freshly ground
• 0.5 cup beans white canned rinsed drained
• 6 ounces farfalle pasta uncooked (bow tie pasta)
• 2 tablespoons olive oil 
• 1 small and orange peppers seeded cut into 1/4-inch cubes
• 24 small parmesan with a vegetable peeler (1 1/2 ounces)
• 0.5 teaspoon salt 
• 6 ounces zucchini cut into 1/4-inch-thick strips

Equipment

• bowl
• frying pan

Directions

1. Cook the pasta according to package directions.
2. Drain, and set aside.
3. Heat the olive oil in a large nonstick skillet over medium-high heat. Stir in zucchini, salt, and pepper; cook until the zucchini begins to soften (2-3 minutes), stirring frequently. Stir in the bell pepper and beans; cook until bell pepper is softened (about 2 minutes), stirring frequently.
4. Add pasta to skillet; cook until heated through (about 2 minutes), stirring constantly.
5. Transfer the pasta to bowls; top with Parmesan curls.
6. Serve immediately.