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 oilflavored 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
How to Make It
Cook spaghetti according to package directions, omitting salt and fat.
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.
Place pasta evenly on each of 4 plates. Top pasta evenly with zucchini mixture and cheese.
Serve with: Mixed Greens with Honey-Dijon Vinaigrette
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