Zucchini with Cannellini Beans and Macaroni

Heat a large frying pan with 2 tablespoons of olive oil. Add the zucchini, parsley, garlic and celery and sauté until the onion is soft and the garlic fragrant.

Add the beans, capers plus the caper juice, lemon juice, seasonings and water and simmer on low.

Prepare the macaroni as directed. Drain the macaroni and add to the pan; toss and add an extra drizzle of olive oil, dash of red pepper flakes and grated cheese.