Linguine with Cannellini Beans and Summer Squash

Linguine with Cannellini Beans and Summer Squash

This is one of those dishes that you will find yourself returning to again and again!

So delicious that you won't mind serving it to guests! But tasty enough that even the kiddies will enjoy! And light enough that when you step away from the table, you won't be stuffed!

And it's a complete meal in itself! No need to add a thing for this dinner dish!

Serves 4

INGREDIENTS:

8 ounces dried whole-grain linguine

1-teaspoon olive oil

1/2 - small red onion, chopped

1 -small zucchini halved, thinly sliced crosswise

1 - small yellow summer squash halved, sliced thinly crosswise

2 -tablespoons water

1/4 - teaspoon freshly ground black pepper

1 [15.5-ounce] can no-salt-added cannellini beans, rinsed and drained

1 - large red tomato, chopped

2 - tablespoons snipped fresh basil

2 - tablespoons balsamic vinegar

1/4 - teaspoon sea salt

1/4 - cup shredded Parmesan cheese

DIRECTIONS:

Prepare the pasta usingthe package directions. Drain well in a colander.

Meanwhile, in a large nonstick skillet, heat the oil over medium heat, swirling to coat the bottom of the pan. Cook the onion for 3 to 4 minutes, or until tender-crisp.

Stir in the squashes, water and pepper. Cook for 6 to 8 minutes or until the sqashes are tender-crisp, stirring occasionally.

Stir in the beans, tomato, basil and vinegar. Cook for 3 minutes, or until heated through, stirring occasionally. Stir in the salt.

Serve the bean mixture over the pasta. Sprinkle with the Parmesan.

NUTRITIONAL INFO PER SERVING:

Calories: 416

Carbs: 81g

Fat: 4g

Protein: 18g

Sodium: 547mg