Name: Zucchini and Dill Pasta Salad
Ingredients: Lemony Zucchini and Bean Pasta Salad; adapted from Donna Hay; Serves 4 as main course (8-10 as a side dish); 1 lb. orecchiette pasta (penne or farfalle would would work as well); 3 medium size zucchini (diced into 1/4" pieces); 1 15 oz. can organic garbanzo beans (drained (I like Westbrae brand)); 1/2 lb fresh green beans (trimmed and chopped into 1" pieces); 1/4 cup fruity olive oil (the best you can afford); 1/4 cup freshly squeezed lemon juice; Lemon zest from one lemon; 1 1/2 tsp kosher or sea salt; 1 tsp cracked fresh pepper; 1/4 cup fresh dill (chopped); 1 cup or 10 oz package queso fresco cheese (crumbled (you can also use any dry, white cheese such as feta))