Preparation:

Bring a large covered pot of water to a boil, add a large pinch of salt.  When the water boils, add the green beans; cook about 8 minutes, or until tender.  In a medium bowl, prepare an ice bath by combining 2 cups water with 1 cup ice.  When the green beans are tender, remove with a slotted spoon and transfer to the ice water to stop the cooking.  Return the water to a boil.  Add the pasta, stir well; cover until water returns to a boil; uncover and boil until the pasta is just tender, al dente.   Meanwhile, make the sauce.  In a large covered skillet, heat the oil over medium-high heat.  Add the onions and garlic; saute until the garlic is golden, about 3 minutes. Add the zucchini, stir, cover and cook 4 minutes. Add the cooked green beans, the tomatoes, oregano and salt and pepper to taste, cook, uncovered, 2 minutes more.
Drain the pasta, reserving 1/2 cup of the cooking liquid.  Add the drained pasta to the sauce and mix well, adding a few tablespoons of pasta water, as needed, to coat the pasta evenly.  Cover and cook 1 minute more, or until thoroughly heated. Taste and adjust seasonings.  Serve immediately, generously sprinkled with Parmesan.
Per Serving: 655 Calories (kcal); 18g Fat (3g Sat, 11g Mono, 2g Poly); 21g Protein; 104 Carbohydrate; 9g Dietary Fiber; 4mg Cholesterol; 286mg Sodium.  Food Exchanges; 6 Grain (Starch); 1/2 Lean Meat; 3 Vegetable; 3 1/2 Fat.
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Look for Dal Raccolto Artisan Pasta and other fine Colavita products in your supermarket, or to purchase online visit ColavitaStore.com