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Farfalle with Zucchini and White Beans

Photo: Andrew McCaul
Prep time 15 mins
Cook time 15 mins
Yield Makes 4 servings (serving size: 1 cup)

Ingredients

  • 6 ounces uncooked farfalle (bow tie pasta)
  • 2 tablespoons olive oil
  • 2 small zucchini (about 6 ounces), cut diagonally into 1/4-inch slices then stacked and cut into 1/4-inch-thick strips
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 small orange bell pepper, seeded and cut into 1/4-inch cubes
  • 1/2 cup canned small white beans, rinsed and drained
  • 24 small curls Parmesan cheese removed with a vegetable peeler (1 1/2 ounces)

Nutrition Information

  • calories 317
  • fat 11 g
  • satfat 3 g
  • monofat 6 g
  • polyfat 1 g
  • protein 13 g
  • carbohydrate 42 g
  • fiber 4 g
  • cholesterol 9 mg
  • iron 3 mg
  • sodium 345 mg
  • calcium 163 mg

How to Make It

  1. Cook the pasta according to package directions. Drain, and set aside.

  2. Heat the olive oil in a large nonstick skillet over medium-high heat. Stir in zucchini, salt, and pepper; cook until the zucchini begins to soften (2-3 minutes), stirring frequently. Stir in the bell pepper and beans; cook until bell pepper is softened (about 2 minutes), stirring frequently.

  3. Add pasta to skillet; cook until heated through (about 2 minutes), stirring constantly. Transfer the pasta to bowls; top with Parmesan curls. Serve immediately.