SPAGHETTI WITH ZUCCHINI AND BEANS

Spaghetti with Zucchini and Beans image

Provided by Betty Crocker Kitchens

Categories Entree

Time 15m

Yield 4

Number Of Ingredients 9

6 oz uncooked spaghetti
3 cups chopped zucchini (2 medium)
1/3 cup water
1 tablespoon tomato paste
1/4 teaspoon kosher (coarse) salt
1/8 teaspoon coarse ground black pepper
1 can (15.5 oz) great northern beans, drained, rinsed
1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained
1/2 cup crumbled feta cheese (2 oz)

Steps:

Cook spaghetti as directed on package, omitting salt and oil; drain.
Meanwhile, spray 12-inch skillet with olive oil cooking spray; heat over medium-high heat. Add zucchini; cook 5 minutes, stirring occasionally, until lightly browned. Stir in water, tomato paste, salt, pepper, beans and tomatoes. Cover; simmer 4 minutes or until thoroughly heated.
On each of 4 plates, place about 2/3 cup spaghetti. Top each with 1 cup zucchini mixture and 2 tablespoons cheese.

Nutrition Facts : Calories 390, Carbohydrate 56 g, Fiber 7 g, Protein 34 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 450 mg