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Spaghetti with Zucchini and White Beans

Oxmoor House
Prep time 5 mins
Cook time 10 mins
Yield 4 servings (serving size: about 2/3 cup pasta, 1 cup zucchini mixture, and 2 tablespoons cheese)
Tender spaghetti noodles capture the fresh taste of the chunky bean and vegetable sauce, while a sprinkling of feta cheese adds a finishing touch.


  • 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

Nutrition 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

How to Make It

  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.

  4. Serve with: Mixed Greens with Honey-Dijon Vinaigrette

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

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