Summer Zucchini Tuscan Pasta

1 lb shell pasta (barilla piccolini wheels) 1 cup extra virgin olive oil (mixed with) 12 tsp ground pepper (fresh) 2 tbsps fresh rosemary (minced) 4 12garlic cloves (minced) 12 tsp salt 14 tsp red pepper flakes (optional) 2 zucchini (halved and sliced) 14 12 ozs diced tomatoes (with juice) 14 12 ozs cannellini beans (rinsed and drained) salt pepper              Directions Bring large pot of salted water to a boil, and cook according to package directions until al dente. Over medium heat, add a couple tablespoons of the flavored olive oil to a skilelt, and sautee the zucchini for a couple minutes until bright green. Gently stir in the beans, 1/3 - 1/2 cup remaining olive oil, and the tomatoes with their juice. Heat through and reduce heat to low until pasta finishes cooking. Drain pasta and toss with sauce. Check for seasoning, the flavored oil should be enough, but it's always nice to check.