Spaghetti with Zucchini and White Beans

Oxmoor House
Spaghetti with Zucchini and White BeansRecipe
Oxmoor House
Tender spaghetti noodles capture the fresh taste of the chunky bean and vegetable sauce, while a sprinkling of feta cheese adds a finishing touch.
4 servings (serving size: about 2/3 cup pasta, 1 cup zucchini mixture, and 2 tablespoons cheese)


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6 ounces uncooked spaghetti
Olive oil–flavored cooking spray
3 cups (1/4-inch) diced zucchini (2 medium)
1/3 cup water
1 tablespoon tomato paste (such as Amore)
1/4 teaspoon kosher salt
1/8 teaspoon coarsely ground black pepper
1 (15.8-ounce) can Great Northern beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, undrained
1/2 cup (2 ounces) crumbled feta cheese


Prep: 5 Minutes
Cook: 10 Minutes

1. Cook spaghetti according to package directions, omitting salt and fat.

2. While pasta cooks, heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add zucchini to pan; cook 5 minutes or until lightly browned, stirring occasionally. Stir in water and next 5 ingredients; cover and simmer 4 minutes.

3. Place pasta evenly on each of 4 plates. Top pasta evenly with zucchini mixture and cheese.

Serve with: Mixed Greens with Honey-Dijon Vinaigrette

Created date

January 2011

Nutritional Information

Calories 311
Caloriesfromfat 0.0 %
Fat 4.1 g
Satfat 2.4 g
Monofat 0.8 g
Polyfat 0.5 g
Protein 14.7 g
Carbohydrate 55.3 g
Fiber 7.5 g
Cholesterol 13 mg
Iron 3.3 mg
Sodium 452 mg
Calcium 147 mg