Rating: 5 stars
1 Ratings
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  • 5 star values: 1

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

Recipe by Oxmoor House March 2010

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Oxmoor House

Recipe Summary

prep:
5 mins
cook:
10 mins
total:
15 mins
Yield:
4 servings (serving size: about 2/3 cup pasta, 1 cup zucchini mixture, and 2 tablespoons cheese)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook spaghetti according to package directions, omitting salt and fat.

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  • 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

Chef'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 www.choosemyplate.gov.

Source

Cooking Light Fresh Food Fast Weeknight Meals

Nutrition Facts

311 calories; calories from fat 0%; fat 4.1g; saturated fat 2.4g; mono fat 0.8g; poly fat 0.5g; protein 14.7g; carbohydrates 55.3g; fiber 7.5g; cholesterol 13mg; iron 3.3mg; sodium 452mg; calcium 147mg.
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