White Beans and Whole-Grain Pasta
nonstick vegetable cooking spray
2 cups diced zucchini or other garden vegetables
1 (15-ounce) can cannellini beans, rinsed and drained
1 (14-ounce) cans no-salt-added diced tomatoes with basil, garlic and oregano
½ cup water
2 tablespoons tomato paste
1 tablespoon capers, rinsed and drained
1/8 teaspoon red pepper flakes
2 cups hot cooked whole-grain pasta
6 tablespoons grated Parmesan cheese
4 tablespoons chopped fresh Italian parsley
1. Heat large nonstick skillet coated with nonstick cooking spray over medium-high heat. Add zucchini; cook, mixing occasionally, 4 minutes.
2. Add beans, tomatoes with their juices, water, tomato paste, capers and red pepper flakes. Stir to combine. Cover and gently boil. Reduce heat and boil gently 7 minutes or until zucchini is tender and sauce is lightly thickened.
3. Remove bean mixture from heat and spoon onto spaghetti. Divide among 4 plates and sprinkle each serving with Parmesan and parsley. Makes 4 serving.