PASTA WITH BEANS, ZUCCHINI, WALNUTS, AND DRIED CRANBERRIES

This main dish consists of an unusual combination of flavors, but take my word for it, it's delicious!  Budget-friendly tip:    Nuts tend to be cheaper in larger packages, so it can be a money saver to purchase them at a wholesale club or bulk food store and store them in the freezer.

13.25 ounce package whole grain thin spaghetti

3 tablespoons olive oil

1/2 cup coarsely chopped walnuts

6 garlic cloves, thinly sliced

3 medium zucchini, sliced lengthwise and cut thinly into half circles

2/3 cup dried cranberries

1 15.5-ounce can or 1 2/3 cups cooked garbanzo beans or cannellini beans

1/4 teaspoon fresh ground black pepper

salt

2-3 tablespoons grated Parmesan cheese, opt.

Cook spaghetti according to package directions.  Drain and keep warm.  Meanwhile, heat the oil in a large  skillet over medium heat. Add the walnuts and garlic slices and cook a couple of minutes or until they just start to brown.  (Watch closely.  Nuts burn easily.)   Add the zucchini, dried cranberries, beans, and pepper.  Cook, stirring frequently, until the zucchini is just tender.  Add salt to taste.  Toss mixture with pasta and sprinkle with Parmesan cheese, if desired.  Makes 6-8 servings.