Heart Healthy
This one-dish heart-healthy pasta meal from Go Red includes fresh seasonal vegetables and protein-packed beans.
Print Recipe
Linguine with Cannellini Beans and Summer Squash
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Servings
4
Ingredients
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8 oz. linguine -
1 tsp. olive oil -
1/2 small red onion -
1 small zucchini -
1 small yellow summer squash -
2 Tbsp. water -
1/4 tsp. pepper -
15.5 oz. cannellini beans -
1 large tomato -
2 Tbsp. basil -
1/4 cup Parmesan cheese -
2 Tbsp. balsamic vinegar -
1/4 tsp. salt
Directions
Tip: Click on step to mark as complete.
-
Prepare the pasta using the package directions, omitting the salt. Drain well in a colander. -
Meanwhile, in a large nonstick skillet, heat the oil over medium heat, swirling to coat the bottom. 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 squashes 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.
Tip: Serving size 1 cup pasta and 1 cup bean and squash mixture
Nutrition Facts
Calories
Protein
FiberNutrition Facts
| Calories | 346 | |
|---|---|---|
| Total Fat | 5.0 g | |
| Saturated Fat | 1.0 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 1.0 g | |
| Monounsaturated Fat | 2.0 g | |
| Cholesterol | 4 mg | |
| Sodium | 272 mg | |
| Total Carbohydrate | 62 g | |
| Dietary Fiber | 12 g | |
| Sugars | 7 g | |
| Protein | 15 g | |
Dietary Exchanges
1 vegetable, 1 very lean meat, 4 starch
-
Servings
4
Ingredients
-
8 oz. linguine -
1 tsp. olive oil -
1/2 small red onion -
1 small zucchini -
1 small yellow summer squash -
2 Tbsp. water -
1/4 tsp. pepper -
15.5 oz. cannellini beans -
1 large tomato -
2 Tbsp. basil -
1/4 cup Parmesan cheese -
2 Tbsp. balsamic vinegar -
1/4 tsp. salt
Directions
Tip: Click on step to mark as complete.
-
Prepare the pasta using the package directions, omitting the salt. Drain well in a colander. -
Meanwhile, in a large nonstick skillet, heat the oil over medium heat, swirling to coat the bottom. 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 squashes 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.
Tip: Serving size 1 cup pasta and 1 cup bean and squash mixture
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