Spaghetti with Zucchini and Beans

By barbyrabaker

Here’s a great tasting skillet dinner made with spaghetti, beans and veggies – ready in 15 minutes.

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)

Preparation

Step 1

Cook spaghetti as directen on package.
Spray 12 in 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 5 minutes or until thoroughly heated.
On each of 4 plates, place about 2/3 cup spaghetti. Top each witih 1 cup zucchini mixutre and 2 tablespoons cheese.

Nutrition Information:
1 Serving (1 Serving)Calories 390
(Calories from Fat nc),
Total Fat 4g
(Saturated Fat 2 1/2g,
Trans Fat ncg),
Cholesterol ncmg;
Sodium 450mg;
Total Carbohydrate 56g
(Dietary Fiber 7g,
Sugars ncg),
Protein 34g;
Percent Daily Value*:Vitamin A 0 %;
Vitamin C 0 %;
Calcium 0 %;
Iron 0 %;
Exchanges:3 1/2 Starch;
nc Fruit;
nc Other Carbohydrate;
nc Skim Milk;
nc Low-Fat Milk;
nc Milk;
1 1/2 Vegetable;
1 Very Lean Meat;
nc Lean Meat;
nc High-Fat Meat;
nc Fat;
Carbohydrate Choices:4;
*Percent Daily Values are based on a 2,000 calorie diet.