Pasta with white beans and summer squash
This Pasta with White Beans and Summer Squash combines whole-wheat pasta, tender sautéed squash, creamy feta, and hearty white beans for a nutritious meal. It's quick to prepare and perfect for any time of day.
Cook time 15 min
Prep time 15 min
Ingredients:
8 oz whole-wheat pasta4 cups squash
3/4 cup feta cheese
1/4 cup italian salad dressing
2.50 cups white beans
This wholesome and delicious Pasta with White Beans and Summer Squash recipe is perfect for a quick and nutritious meal. Combining the hearty texture of white beans, the freshness of summer squash, and the tangy flavor of feta cheese, this dish is not only easy to prepare but also packed with nutrients. Whether you're serving it for lunch or dinner, it's a guaranteed crowd-pleaser.
Instructions:
- Fill a large pot with water and bring it to a boil over high heat.
- Add a generous pinch of salt to the boiling water.
- Add the whole-wheat pasta and cook according to the package instructions until al dente.
- Once cooked, drain the pasta and set aside.
- While the pasta is cooking, wash and dice the summer squash into bite-sized pieces.
- In a large skillet, heat a small amount of olive oil over medium heat.
- Add the diced squash to the skillet and sauté for 5-7 minutes, or until the squash becomes tender and slightly golden brown.
- In a large mixing bowl, combine the cooked whole-wheat pasta and sautéed summer squash.
- Add the cooked and drained white beans to the mixture.
- Pour in the Italian salad dressing and gently toss everything together until the ingredients are evenly coated.
- Carefully fold in the crumbled feta cheese, ensuring it is evenly distributed.
- Divide the pasta mixture into serving bowls or plates.
- Optionally, garnish with additional crumbled feta cheese or freshly ground black pepper.
- Serve warm or at room temperature and enjoy your delicious, nutritious Pasta with White Beans and Summer Squash!
Pasta with White Beans and Summer Squash is a delightful recipe that's both nutritious and easy to make. With minimal ingredients and a straightforward cooking process, it's an ideal dish for busy days. Enjoy this flavorful meal with family and friends, and don't hesitate to experiment with additional fresh herbs or veggies to make it your own.
Pasta with white beans and summer squash FAQ:
Whole-wheat pasta typically takes about 8-12 minutes to cook. Check the package instructions for the specific cooking time, and aim for al dente texture, which means it should be firm to the bite.
Yes, you can substitute zucchini or yellow squash for summer squash. Both options work well and will provide a similar texture and flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or a skillet, adding a splash of water if needed to prevent drying.
Yes, you can use goat cheese or ricotta as an alternative to feta. Each will give a slightly different flavor and creaminess to the dish.
If you don't have Italian salad dressing, a mix of olive oil, red wine vinegar, and Italian herbs (like oregano and basil) can serve as a good substitute.
Tips:
- Make sure to cook the pasta al dente for the best texture.
- Use fresh and firm summer squash to maintain a nice bite and flavor.
- Rinse and drain the white beans thoroughly to reduce any excess sodium.
- Toss the pasta with a small amount of olive oil after cooking to prevent sticking.
- Feel free to add herbs like basil or parsley for extra freshness and flavor.
- For an added nutrition boost, you can mix in some baby spinach or kale before serving.
- If you prefer a creamier texture, you can blend half of the white beans before mixing them with the pasta.
Nutrition per serving
5 ServingsCalories 300kcal
Protein 16g
Carbohydrates 45g
Fiber 10g
Sugar 4.70g
Fat 7g
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