Tender spaghetti noodles capture the fresh taste of the chunky bean and vegetable sauce, while a sprinkling of feta cheese adds a finishing touch.
- Yield: 4 Servings
- 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 (such as Amore)
- 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
How to Make It
- 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.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.