Pasta with White Beans and Summer Squash

Pasta with White Beans and Summer Squash

Serves 4

This one-dish family pasta meal with crisp-tender summer squash, creamy white beans and tangy dressing is a cinch to make. Also makes a fabulous picnic dish.

  • 1/2 pound whole wheat farfalle or fusilli
  • 4 small zucchini and/or yellow squash (about 1 lb), halved lengthwise and thinly sliced
  • 3/4 cup 365 Everyday Value® Feta Cheese Crumbles
  • 1/4 cup Greek or Italian dressing
  • 1 (15-ounce) can 365 Everyday Value® Organic Cannellini Beans, rinsed and drained
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Bring a large pot of water to a boil. Add farfalle and cook until just al dente, 8 to 10 minutes. Meanwhile, arrange zucchini in the bottom of a large colander. To drain, pour pasta and its water over vegetables and let sit for 2 to 3 minutes. Transfer contents of colander to a large bowl, add cheese, dressing and beans and toss well. Serve warm or cold.

Nutritional Info: 
Per Serving:470 calories (130 from fat), 14g total fat, 5g saturated fat, 25mg cholesterol, 710mg sodium, 67g carbohydrate (12g dietary fiber, 9g sugar), 20g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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