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Linguine with Cannellini Beans and Summer Squash

Linguine with Cannellini Beans and Summer Squash
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Linguine with Cannellini Beans and Summer Squash

Nutrition Facts

Linguine with Cannellini Beans and Summer Squash
CaloriesCalories
346 Per Serving
ProteinProtein
15g Per Serving
FiberFiber
12g Per Serving
×
Calories 346
Total Fat 5.0 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 2.0 g
Cholesterol 4 mg
Sodium 272 mg
Total Carbohydrate 62 g
Dietary Fiber 12 g
Sugars 7 g
Protein 15 g

Dietary Exchanges
4 starch, 1 vegetable, 1 very lean meat

Ingredients

Servings   4  

  • 8 oz. dried, whole-grain linguine
  • 1 tsp. olive oil
  • 1/2 small red onion (thinly sliced)
  • 1 small zucchini, halved, thinly sliced crosswise
  • 1 small yellow summer squash, halved, thinly sliced crosswise
  • 2 Tbsp. water
  • 1/4 tsp. pepper
  • 15.5 oz. canned cannellini beans (drained, rinsed)
  • 1 large tomato (chopped)
  • 2 Tbsp. chopped, fresh basil
  • 1/4 cup shredded or grated Parmesan cheese
  • 2 Tbsp. balsamic vinegar
  • 1/4 tsp. salt

Directions

Tip: Click on step to mark as complete.

  1. Prepare the pasta using the package directions, omitting the salt. Drain well in a colander.
  2. Meanwhile, in a large nonstick skillet, heat the oil over medium heat, swirling to coat the bottom. Cook the onion for 3 to 4 minutes, or until tender-crisp.
  3. Stir in the squashes, water, and pepper. Cook for 6 to 8 minutes, or until the squashes are tender-crisp, stirring occasionally.
  4. Stir in the beans, tomato, basil, and vinegar. Cook for 3 minutes, or until heated through, stirring occasionally. Stir in the salt.
  5. Serve the bean mixture over the pasta. Sprinkle with the Parmesan.

Tip: Serving size 1 cup pasta and 1 cup bean and squash mixture
 

Nutrition Facts

Linguine with Cannellini Beans and Summer Squash
CaloriesCalories
346 Per Serving
ProteinProtein
15g Per Serving
FiberFiber
12g Per Serving
×
Calories 346
Total Fat 5.0 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 2.0 g
Cholesterol 4 mg
Sodium 272 mg
Total Carbohydrate 62 g
Dietary Fiber 12 g
Sugars 7 g
Protein 15 g

Dietary Exchanges
4 starch, 1 vegetable, 1 very lean meat

Ingredients

Servings   4  

  • 8 oz. dried, whole-grain linguine
  • 1 tsp. olive oil
  • 1/2 small red onion (thinly sliced)
  • 1 small zucchini, halved, thinly sliced crosswise
  • 1 small yellow summer squash, halved, thinly sliced crosswise
  • 2 Tbsp. water
  • 1/4 tsp. pepper
  • 15.5 oz. canned cannellini beans (drained, rinsed)
  • 1 large tomato (chopped)
  • 2 Tbsp. chopped, fresh basil
  • 1/4 cup shredded or grated Parmesan cheese
  • 2 Tbsp. balsamic vinegar
  • 1/4 tsp. salt

Directions

Tip: Click on step to mark as complete.

  1. Prepare the pasta using the package directions, omitting the salt. Drain well in a colander.
  2. Meanwhile, in a large nonstick skillet, heat the oil over medium heat, swirling to coat the bottom. Cook the onion for 3 to 4 minutes, or until tender-crisp.
  3. Stir in the squashes, water, and pepper. Cook for 6 to 8 minutes, or until the squashes are tender-crisp, stirring occasionally.
  4. Stir in the beans, tomato, basil, and vinegar. Cook for 3 minutes, or until heated through, stirring occasionally. Stir in the salt.
  5. Serve the bean mixture over the pasta. Sprinkle with the Parmesan.

Tip: Serving size 1 cup pasta and 1 cup bean and squash mixture
 

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