Farfalle with Zucchini and White Beans

  • Yield: Makes 4 servings (serving size: 1 cup)


  • 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)


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.

Nutritional Information

Amount per serving
  • Calories: 317
  • Fat: 11g
  • Saturated fat: 3g
  • Monounsaturated fat: 6g
  • Polyunsaturated fat: 1g
  • Protein: 13g
  • Carbohydrate: 42g
  • Fiber: 4g
  • Cholesterol: 9mg
  • Iron: 3mg
  • Sodium: 345mg
  • Calcium: 163mg

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Farfalle with Zucchini and White Beans Recipe