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Linguine with Cannellini Beans and Summer Squash

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Course Main Course
Servings 4
Calories 320 kcal

Ingredients
  

  • 8 oz dried, whole-grain linguine
  • 1 tsp olive oil
  • ½ small red onion (thinly sliced)
  • 1 small zucchini, halved, thinly sliced crosswise
  • 1 small yellow summer squash, halved, thinly sliced crosswise
  • 2 tbsp water
  • ¼ tsp pepper
  • 15.5 oz canned cannellini beans (drained, rinsed)
  • 1 large tomato (chopped)
  • 2 tbsp chopped, fresh basil
  • ¼ cup shredded or grated Parmesan cheese
  • 2 tbsp balsamic vinegar
  • ¼ tsp salt

Instructions
 

  • Prepare the pasta using the package directions, omitting the salt. Drain well in a colander.
  • 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.
  • Stir in the squashes, water, and pepper. Cook for 6 to 8 minutes, or until the squashes are tender-crisp, stirring occasionally.
  • Stir in the beans, tomato, basil, and vinegar. Cook for 3 minutes, or until heated through, stirring occasionally. Stir in the salt.
  • Serve 1 cup pasta and 1 cup bean and squash mixture
  • Sprinkle with the Parmesan.

Nutrition

Serving: 1.25cupsCalories: 320kcalCarbohydrates: 59gProtein: 17gFat: 5gSaturated Fat: 1gCholesterol: 5mgSodium: 280mgPotassium: 488mgFiber: 5gSugar: 7gCalcium: 117mgIron: 4mg
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