Garden Pasta and Beans
By á-3974
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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