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Spaghetti with Zucchini and Beans

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Spaghetti with Zucchini and Beans
  • Prep 10 min
  • Total 15 min
  • Servings 4
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Here’s a great tasting skillet dinner made with spaghetti, beans and veggies – ready in 15 minutes.
Updated Feb 10, 2012

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)

Steps

  • 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

390 Calories, 4g Total Fat, 34g Protein, 56g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
390
Total Fat
4g
0%
Saturated Fat
2 1/2g
0%
Sodium
450mg
0%
Total Carbohydrate
56g
0%
Dietary Fiber
7g
0%
Protein
34g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
3 1/2 Starch; 1 1/2 Vegetable; 1 Very Lean Meat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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