Recipe: Pasta with White Beans and Summer Squash

Pasta with White Beans and Summer Squash
As a perfect summer dinner or picnic dish, this recipe is light but packs a ton of color and flavor! With only a few simple ingredients, this meal is inexpensive and also easy to make. It even features our favorite seasonal veggies you can buy right at the market: summer squash and zucchini. PLUS, the leftover ingredients from this meal are perfect for preparing another tasty dish to help save some money and prevent food from going to waste.

Nutrition InformationPer Serving: 470 calories (130 from fat), 14g total fat, 5g saturated fat, 25mg cholesterol, 710mg sodium, 67g carbohydrate (12g dietary fiber, 9g sugar), 20g protein
Recipe from the Whole Foods Market!
Pasta with White Beans and Summer Squash


1/2 pound whole wheat farfalle or fusilli
4 small zucchini and/or yellow squash (about 1 lb), halved lengthwise and thinly sliced
3/4 cup 365 Everyday Value® Feta Cheese Crumbles
1/4 cup Greek or Italian dressing
1 (15 ounce) can 365 Everyday Value® Organic Cannellini Beans, rinsed and drainedPreparation
Bring a large pot of water to a boil. Add farfalle and cook until just al dente, 8 to 10 minutes. Meanwhile, arrange zucchini in the bottom of a large colander. To drain, pour pasta and its water over vegetables and let sit for 2 to 3 minutes. Transfer contents of colander to a large bowl, add cheese, dressing and beans and toss well. Serve warm or cold.
Keep in mind: you can use any brand you want…always compare prices to get the best deals! And don’t forget to store leftovers!
 Check Out the Other Awesome Recipe to Cook-up Those Leftover Ingredients

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