Spaghetti with zucchini and white beans
Light yet satisfying, this spaghetti with zucchini and white beans is a simple, fiber-filled dish bursting with fresh flavors.
Servings
4
Prep Time
5 min
Cook Time
10 min
Ingredients
6 ounces uncooked
Olive oil-flavored
3 cups (1/4-inch) diced
1/3 cup
1 tablespoon
1/4 teaspoon
1/8 teaspoon coarsely ground
1 (15.8-ounce) can
1 (14.5-ounce) can
1/2 cup (2 ounces) crumbled
Directions
- Cook spaghetti according to package directions, omitting salt and fat.
- 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.
- Place pasta evenly on each of 4 plates. Top pasta evenly with zucchini mixture and cheese.
- Serve with: Mixed Greens with Honey-Dijon Vinaigrette
Nutrition Information
| Sodium | 452 mg |
| Saturated fat | 2.4 g |
| Protein | 14.7 g |
| Polyunsaturated fat | 0.5 g |
| Monounsaturated fat | 0.8 g |
| Fiber | 7.5 g |
| Fat | 4.1 g |
| Cholesterol | 13 mg |
| Carbs | 55.3 g |
| Calories | 311 |
Cooking Light Fresh Food Fast Weeknight Meals, Oxmoor House 2010