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Linguine with Cannellini Beans and Summe




Source of Recipe


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Linguine with Cannellini Beans and Summer Squash

Adapted from © American Heart Association
Diabetic Exchanges
Serves 4; 1 cup pasta and 1 cup bean and squash mixture per serving

8 ounces dried whole-grain linguine
1 teaspoon 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 tablespoons water
1/4 teaspoon pepper
1 15.5-ounce can no-salt-added cannellini beans, rinsed and drained
1 large tomato, chopped
2 tablespoons chopped fresh basil
2 tablespoons balsamic vinegar
1/8 teaspoon salt
1/4 cup shredded or grated Parmesan cheese

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

One (1 cup pasta and 1 cup bean and squash mixture) serving equals: Calories 346; Total Fat 5.0 g (Saturated Fat 1.0 g, Polyunsaturated Fat 1.0 g, Monounsaturated Fat 2.0 g); Cholesterol 4 mg; Sodium 199 mg; Carbohydrates 62 g; Fiber 12 g; Sugars 7 g; Protein 15 g ++++ Dietary Exchanges: 4 starch, 1 vegetable, 1 very lean meat