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Start by bringing 4-6 quarts of salted water to a boil, then add the pasta and cook according to package directions (7-9 minutes or until al dente).
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In a separate pot, heat olive oil on medium heat and saute onion and garlic for about 3 minutes or until fragrant; make sure to stir. Next, add the halved cherry tomatoes and chopped zucchini and cook until soft (about 5-7 minutes). While that’s cooking, mix in 1 tablespoon of Italian seasoning, 1/2 teaspoon of garlic powder and 1/2 teaspoon of onion powder.
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Finally, add the diced cherry tomatoes and drained white beans; then add the second half of the spices. Reduce heat and simmer.
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If you want a vegan version of this dish (as pictureskip the cheese and let simmer for 5 minutes. If you prefer a cheesy finish, add the chopped mozzarella and cover with lid for about 4 minutes or until the cheese melts. Keep a close eye on the dish during this step so the ingredients at the bottom of the pan don’t burn.
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Once dish is done cooking, mix in the pasta and top her off with fresh chopped basil and salt + crushed red chili flakes to taste. Enjoy!