Vegetable and Bean Pasta

Dinner ready in 15 minutes! Enjoy zucchini, mushroom and garbanzo beans cooked with spaghetti – perfect if you love Italian cuisine!

  • prep time 15 min
  • total time 15 min
  • ingredients 6
  • servings 4

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 serving
    Calories
    490
    (
    Calories from Fat
    90),
    % Daily Value
    Total Fat
    10g
    10%
    (Saturated Fat
    1g,
    1%
    ),
    Cholesterol
    0mg
    0%;
    Sodium
    700mg
    700%;
    Total Carbohydrate
    82g
    82%
    (Dietary Fiber
    11g
    11%
      Sugars
    18g
    18%
    ),
    Protein
    17g
    17%
    ;
    % Daily Value*:
    Vitamin A
    30%;
    Vitamin C
    20%;
    Calcium
    15%;
    Iron
    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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