Spaghetti with Zucchini and Beans

Spaghetti with Zucchini and Beans

Here’s a great tasting skillet dinner made with spaghetti, beans and veggies – ready in 15 minutes.

Prep Time

10

Minutes

Total Time

15

Minutes

Makes

4

servings

6
oz uncooked spaghetti
3
cups chopped zucchini (2 medium)
1/3 cup water
1
tablespoon tomato paste
1/4 teaspoon kosher (coarse) salt
1/8 teaspoon coarse ground black pepper
1
can (15.5 oz) great northern beans, drained, rinsed
1
can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained
1/2 cup crumbled feta cheese (2 oz)
  1. Cook spaghetti as directed on package, omitting salt and oil; drain.
  2. Meanwhile, spray 12-inch skillet with olive oil cooking spray; heat over medium-high heat. Add zucchini; cook 5 minutes, stirring occasionally, until lightly browned. Stir in water, tomato paste, salt, pepper, beans and tomatoes. Cover; simmer 4 minutes or until thoroughly heated.
  3. On each of 4 plates, place about 2/3 cup spaghetti. Top each with 1 cup zucchini mixture and 2 tablespoons cheese.
Makes 4 servings

Nutrition Information:

1 Serving (1 Serving)
  • Calories 390
    • Total Fat 4g
      • (Saturated Fat 2 1/2g,),
    • Sodium 450mg;
    • Total Carbohydrate 56g
      • (Dietary Fiber 7g,
    • Protein 34g;
    Percent Daily Value*:
      Exchanges:
      • 3 1/2 Starch;
      • 1 1/2 Vegetable;
      • 1 Very Lean Meat;
      Carbohydrate Choices:
      • 4;
      *Percent Daily Values are based on a 2,000 calorie diet.