2 t. olive oil 3 cl. Garlic, minced 2 zucchini, half-mooned 1 8 oz. can diced tomatoes 2 15oz. cans cannellini beans drained and rinsed 1 15 oz. can artichoke hearts, quartered 2 T Kalamata olives, chopped 1 T. capers, chopped ¼ c. chopped fresh basil Salt and pepper to taste Whole wheat penne pasta
Heat oil in large skillet over med heat. Add garlic and zucchini, cover and cook until softened, about 5 min. Stir in tomatoes, artichokes, and beans and cook about 15 min. Add olives, capers and half the basil. Season with salt and pepper and serve sprinkled with remaining basil. Serve over pasta. Serves 8.