Farfalle with Zucchini and White Beans

 Recipe

Yield:

Makes 4 servings (serving size: 1 cup)

Recipe Time

Prep: 15 Minutes
Cook: 15 Minutes

Nutritional 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

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)

Preparation

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.

Note:

Lori Longbotham,

April 2011
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