Spaghetti with Zucchini and Beans
Here’s a great tasting skillet dinner made with spaghetti, beans and veggies – ready in 15 minutes.
oz uncooked spaghetti
cups chopped zucchini (2 medium)
1/3 cup water
tablespoon tomato paste
1/4 teaspoon kosher (coarse) salt
1/8 teaspoon coarse ground black pepper
can (15.5 oz) great northern beans, drained, rinsed
can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained
1/2 cup crumbled feta cheese (2 oz)
Cook spaghetti as directed on package, omitting salt and oil; drain.
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.
On each of 4 plates, place about 2/3 cup spaghetti. Top each with 1 cup zucchini mixture and 2 tablespoons cheese.
NUTRITION INFORMATION PER SERVING
% Daily Value
% Daily Value*:
3 1/2 Starch; 1 1/2 Vegetable; 1 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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