Zucchini and Beans

[Saladbowl]

 Zucchini and beans
 
 
 Ingredients:
 1 Large Onion (i like Red)
 3 Large Sweet Bell Peppers (1 red, 1 green, 1 yellow)
 About 1 cup of water
 Vegetable broth (powder or cube to taste)
 2 - 3 Med-Large zucchini (I prefer to mix yellow and green)
 1 Large Can of Cannelini (white kidney) beans, rinsed and drained
 1 pound (more or less) of tri-color rotini or penne
 
DIRECTIONS:

 Slice onion and peppers into 2 - 3" strips.  Saute in water and
 broth/seasoning until soft.  (Make sure the water doesn't all evaporate, but
 don't add too much.  Use only enough water to keep it from sticking).  The
 zucchini will add water to it as it cooks.
 
 Slice zucchini into 1/4" slices ( and cut in half if zucchini is very
 large).  Add zucchini to onions and peppers and steam until the zucchini
 starts to get soft.  Then take the lid off so that the mixture can thicken.
 When the zucchini is soft, but with a slight bite, add the cannelini beans.
 Stir and cook over low heat until it thickens more.   Eat as a sauce over
 the pasta.