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 min
  • Total Time 15 min
  • Servings 4

Ingredients

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
390
,
% Daily Value
Total Fat
4g
4%
(Saturated Fat
2 1/2g,
2 1/2%
),
Sodium
450mg
450%;
Total Carbohydrate
56g
56%
(Dietary Fiber
7g
7%
),
Protein
34g
34%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
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.