Main Dish

Spaghetti with Zucchini and White Beans

Servings

4

Prep Time

5 min

Cook Time

10 min

Ingredients

6 ounces uncooked

spaghetti

Olive oil-flavored

cooking spray

3 cups (1/4-inch) diced

zucchini (2 medium)

1/3 cup

water

1 tablespoon

tomato paste

1/4 teaspoon

kosher salt

1/8 teaspoon coarsely ground

black pepper

1 (15.8-ounce) can

Great Northern beans, rinsed and drained

1 (14.5-ounce) can

diced tomatoes with basil, garlic, and oregano, undrained

1/2 cup (2 ounces) crumbled

feta cheese

Directions

1. Cook spaghetti according to package directions, omitting salt and fat.
2. 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.
3. Place pasta evenly on each of 4 plates. Top pasta evenly with zucchini mixture and cheese.
4. 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

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