1 and ½cups cannelini beans (one 15 ounce can), drained and rinsed
ground black pepper, to taste
Start cooking the linguine according to package instructions. Meanwhile, slice the zucchini into thick matchsticks, like you would carrot sticks.
Heat 2 tablespoons of olive oil in a large skillet over medium high. Add cherry tomatoes and zucchini to the skill. Season with salt and cook for 8-10 minutes, until the tomatoes burst and the zucchini is lightly browned.
Add the balsamic vinegar and cannellini beans. Cook for another two minutes to warm the beans, then set aside.
Combine the cooked and drained linguine with the cherry tomatoes, zucchini, and cannellini beans. Garnish with fresh basil and black pepper.