Italian

Cannellini Bean and Vegetable Pasta takes 10 minutes to prepare.

Cannellini Bean and Vegetable Pasta takes 25 minutes to cook.

Cannellini Bean and Vegetable Pasta makes 4 servings.

The ingredients for Cannellini Bean and Vegetable Pasta are:

1 cup sliced Zucchini (one small Zucchini)
1 Garlic Clove, chopped
1 tbsp Olive Oil
1 14.5-oz Can of Diced Tomatoes
1 15-oz can Cannellini Beans, rinsed
2 tbsp Basil
1 tsp Black Pepper
1 tsp Salt
2 tbsp shredded Parmesan Cheese (optional)
1 10-oz package of fresh Spinach
2 cups Whole Wheat Pasta (after cooking)

Here is how you make Cannellini Bean and Vegetable Pasta:

Start the water for the pasta. While waiting for it to boil, saute the zucchini and garlic in the olve oil in a large saucepan until the zucchini is just tender. Add the rinsed cannellini beans and the tomatoes, stir, and let simmer on medium-low heat for 5 minutes. Meanwhile, add the pasta to the water and cook, draining once it is al dente. Add the bag of spinach to the bean mixture and cover for 7-8 minutes until the spinach has reduced, stirring halfway though. Stir the bean mixture before serving, adding salt and pepper to taste. Serve over pasta and sprinkle with parmesan cheese (optional) just before serving. Makes four servings.Number of Servings: 4Recipe submitted by SparkPeople user VEGGIEBELLE.

The nutritional information for Cannellini Bean and Vegetable Pasta is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 261.4

• Total Fat: 5.8 g
• Cholesterol: 1.8 mg
• Sodium: 784.5 mg
• Total Carbs: 42.5 g
• Dietary Fiber: 11.0 g
• Protein: 13.5 g

Cannellini Bean and Vegetable Pasta is Italian cuisine.

The dietary needs meet for Cannellini Bean and Vegetable Pasta is Vegetarian