Spaghetti with Zucchini and White Beans

Spaghetti with Zucchini and White BeansRecipe
Oxmoor House
Tender spaghetti noodles capture the fresh taste of the chunky bean and vegetable sauce, while a sprinkling of feta cheese adds a finishing touch.


4 servings (serving size: about 2/3 cup pasta, 1 cup zucchini mixture, and 2 tablespoons cheese)

Recipe from

Oxmoor House

Recipe Time

Prep: 5 Minutes
Cook: 10 Minutes

Nutritional 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


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


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.

Serve with: Mixed Greens with Honey-Dijon Vinaigrette


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