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Vegetable and Bean Pasta

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  • 15 min prep time
  • 15 min total time
  • 6 ingredients
  • 4 servings
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Dinner ready in 15 minutes! Enjoy zucchini, mushroom and garbanzo beans cooked with spaghetti – perfect if you love Italian cuisine!

Ingredients

8
oz. uncooked spaghetti
1
tablespoon garlic-flavored oil or olive oil*
3
medium zucchini, cut in half lengthwise, sliced (3 cups)
1
(8-oz.) pkg. (3 cups) sliced fresh mushrooms
2
cups purchased garden-style pasta sauce
1
(15-oz.) can garbanzo beans, drained and rinsed

Steps

  • 1 Cook spaghetti to desired doneness as directed on package. Drain; cover to keep warm.
  • 2 Meanwhile, heat oil in large nonstick skillet over medium-high heat until hot. Add zucchini and mushrooms; cover and cook 4 to 6 minutes or until vegetables are tender, stirring once.
  • 3 Stir in pasta sauce and garbanzo beans; cook until thoroughly heated. Serve sauce over spaghetti.
  • 1 Cook spaghetti to desired doneness as directed on package. Drain; cover to keep warm.
  • 2 Meanwhile, heat oil in large nonstick skillet over medium-high heat until hot. Add zucchini and mushrooms; cover and cook 4 to 6 minutes or until vegetables are tender, stirring once.
  • 3 Stir in pasta sauce and garbanzo beans; cook until thoroughly heated. Serve sauce over spaghetti.

Expert Tips

For best results, keep the water at a full boil when cooking spaghetti. Hold one end of the pasta in the water until it softens, then gently wrap the strands around and into the pot.

* If using olive oil, add 1/8 teaspoon garlic powder.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving
Calories
490
Calories from Fat
90
% Daily Value
Total Fat
10g
15%
Saturated Fat
1g
5%
Cholesterol
0mg
0%
Sodium
700mg
29%
Total Carbohydrate
82g
27%
Dietary Fiber
11g
44%
Sugars
18g
Protein
17g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
20%
20%
Calcium
15%
15%
Iron
30%
30%
Exchanges:
5 Starch; 5 Other Carbohydrate; 1 Vegetable; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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