Spaghetti with Zucchini and White Beans

Tender spaghetti noodles capture the fresh taste of the chunky bean and vegetable sauce, while a sprinkling of feta cheese adds a finishing touch.

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

More From Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 311
  • Calories from fat: 0.0%
  • Fat: 4.1g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.5g
  • Protein: 14.7g
  • Carbohydrate: 55.3g
  • Fiber: 7.5g
  • Cholesterol: 13mg
  • Iron: 3.3mg
  • Sodium: 452mg
  • Calcium: 147mg

Ingredients

  • 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

Preparation

  1. 1. Cook spaghetti according to package directions, omitting salt and fat.
  2. 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. 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
Note:

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 www.choosemyplate.gov.

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