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Garden Pasta and Beans

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Rate this recipe 4.5/5 (25 Votes)

Ingredients

  • Half of 14.5-oz. pkg. Ronzoni Smart
  • Taste spaghetti
  • 2 cups broccoli florets, 8 oz.
  • 3 Tbs. olive oil
  • 1/2 cup chopped red onion
  • 1 carrot, cut into
  • 1/4 "-thick slices
  • 1/2 tsp. dried
  • Italian seasoning
  • 1 large zucchini,
  • cut into 1/4"-thick slices
  • 1 can (15.5 oz.)
  • cannellini beans,
  • rinsed, drained
  • 1 can (14.5 oz.)
  • diced tomatoes
  • with basil, garlic
  • and oregano
  • 1 cup cherry
  • tomatoes, halved
  • 1 Tbs. balsamic
  • vinegar
  • 1 Tbs. chopped
  • fresh basil

Details

Preparation

Step 1

Cook spaghetti
according to pack-
age directions, add-
ing broccoli during
last 3 minutes of
cooking time; drain.

• Meanwhile, in
medium pot, heat
2 Tbs. oil over medi-
um heat. Add onion,
carrot and season-
ing; cook, stirring
occasionally, until
almost tender,
4 minutes. Add
zucchini, beans and
diced tomatoes;
cook, stirring occa-
sionally, until tender,
4 minutes.

• Stir in cherry toma-
toes and vinegar.
Toss with spaghetti
mixture. Drizzle
with remaining oil.
Sprinkle with basil


Servings: 4
Calories: 424
Protein: 14 g.
Fat: 12 g.
(1 g. saturated)

Trans fat: 0 g.
Chol.: 0 mg.
Carbs.: 73 g.
Sodium: 697 mg.
Fiber: 14 g.


Sugar: 13 g.
Kitchen time:
30 minutes.
Total time:
30 minutes

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