Pasta with White Beans and Summer Squash
Serves 4
Time 15 min
This one-dish family pasta meal with crisp-tender summer squash, creamy white beans and tangy dressing is a cinch to make. It also makes a fabulous picnic dish.
Special Diets:
Ingredients
- 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 (15.0-ounce) can 365 Everyday Value® Organic Cannellini Beans, drained and rinsed
Method
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 carbohydrates (12g dietary fiber, 9g sugar), 20g protein.
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.
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Ingredients
- 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 (15.0-ounce) can 365 Everyday Value® Organic Cannellini Beans, drained and rinsed