Zucchini-Cannellini Toss

Ingredients

• 0.5 cup slivered basil fresh
• 30 ounce .5 can cannellini beans drained canned
• 2 cups couscous hot cooked
• 2 tablespoons cooking wine dry white
• 1 large clove garlic minced
• 2 tablespoons oregano fresh chopped
• 3 tablespoons parmigiano reggiano cheese freshly grated
• 0.1 teaspoon pepper 
• 0.3 teaspoon salt 
• 2 pounds zucchini cut into 2- x 1/2-inch strips

Equipment

• frying pan

Directions

1. Coat a large nonstick skillet with cooking spray; place over high heat until hot.
2. Add zucchini; saute 4 minutes or until lightly browned, stirring frequently.
3. Add garlic, and saute 1 minute.
4. Add wine; cook 2 minutes.
5. Add beans, salt, and pepper. Reduce heat to medium, and cook 4 minutes or until thoroughly heated.
6. Add basil and oregano; toss. Spoon evenly over couscous; sprinkle with cheese.