Penne with roasted zucchini

Ingredients for 2 servings:

• 100g penne
• 200 g tomatoes
• 200 g zucchini
• 2 garlic cloves
• 2 sprigs rosemary
• 1 chili pepper(s)
• 4 tbsp olive oil
• 1 small can of giant beans, white (Fagioli gigante), 250 g
• 2 tbsp balsamic vinegar, lighter
• 1 tsp liquid honey
• 4 tbsp Parmesan, freshly sliced
• 7 tbsp vegetable broth, organic
• Salt
• Cayenne pepper
• lemon zest

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Cook the pasta in salted water according to the package instructions until al dente. Quarter and deseed the tomatoes. Chop the insides of the tomatoes and cut the flesh into pieces. Thinly slice the zucchini. Finely chop the garlic, rosemary needles, and chili. Fry with the zucchini slices in olive oil in a wok or pan over medium-high heat, stirring occasionally, for about 3 minutes until crispy. Add 1-2 tablespoons of stock, if desired. Remove the zucchini. Cover and sauté the beans and tomato cores in the pan with vinegar, honey, and 2 tablespoons of stock for about 3 minutes. Stir in the tomato pieces, dripping wet pasta, and zucchini. Season with grated lemon zest, salt, and cayenne pepper. Serve on a deep plate and sprinkle with Parmesan shavings.