Spaghetti with Zucchini and White Beans

Ingredients

• 15.8 ounce cannellini beans rinsed drained canned
• 14.5 ounce canned tomatoes diced with basil, garlic, and oregano, undrained canned
• 2 ounces feta cheese crumbled
• 0.1 teaspoon coarsely ground pepper black
• 0.3 teaspoon kosher salt 
• 6 ounces pasta like spaghetti uncooked
• 1 tablespoon tomato paste (such as Amore)
• 0.3 cup water 
• 3 cups zucchini diced () (2 medium)

Equipment

• frying pan

Directions

1. Cook spaghetti according to package directions, omitting salt and fat.
2. While pasta cooks, heat a large nonstick skillet over medium-high heat; coat pan with cooking spray.
3. Add zucchini to pan; cook 5 minutes or until lightly browned, stirring occasionally. Stir in water and next 5 ingredients; cover and simmer 4 minutes.
4. Place pasta evenly on each of 4 plates. Top pasta evenly with zucchini mixture and cheese.
5. Mixed Greens with Honey-Dijon Vinaigrette