Spaghetti with Zucchini and White Beans |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Tender spaghetti noodles capture the fresh taste of the chunky bean and vegetable sauce, while a sprinkling of feta cheese adds a finishing touch. 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 |
Directions:
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
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