This one-dish heart-healthy pasta meal from Go Red includes fresh seasonal vegetables and protein-packed beans.
Linguine with Cannellini Beans and Summer Squash
Calories346 Per Serving
Protein15g Per Serving
Fiber12g Per Serving
|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|
|Total Carbohydrate||62 g|
|Dietary Fiber||12 g|
4 starch, 1 very lean meat, 1 vegetable
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
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 the bean mixture over the pasta. Sprinkle with the Parmesan.
Tip: Serving size 1 cup pasta and 1 cup bean and squash mixture