Pasta with Chili sin Carne

Ingredients

• 500 g whole wheat penne
• 1 large zucchini
• 265 g kidney beans (canned; drained weight)
• 2 Garlic cloves
• 400 g ripe tomatoes
• 2 tbsp olive oil
• 150 ml Vegetable broth
• Salt
• Pepper
• 1 tsp chili flakes

Instructions

1. 1.

   Cook the penne in boiling salted water until al dente. Meanwhile, clean and wash the zucchini, cut it lengthwise in half and slice into thin rounds. Rinse the kidney beans under a sieve and let them drain. Peel and finely chop the garlic. Blanch the tomatoes, cool them, peel, quarter, seed, and dice them small.

2. 2.

   Heat oil in a pan and sauté the garlic until translucent. Add the zucchini, cook briefly, stir in the tomatoes, pour in the broth, and simmer over medium heat for 7–10 minutes. Stir in the kidney beans, season with salt, pepper, and chili flakes, and let it simmer for another 4 minutes. Drain the pasta, add it to the pan, toss quickly, and serve the pasta with chili sin carne in bowls.