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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

This one-dish heart-healthy pasta meal from Go Red includes fresh seasonal vegetables and protein-packed beans.

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

Nutrition Facts

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

 
This one-dish heart-healthy pasta meal from Go Red includes fresh seasonal vegetables and protein-packed beans.

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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