1. Cook pasta according to package directions. Add beans during last 1-2 minutes of cooking to warm beans. Drain & set aside.

2. Meanwhile, in a large skillet, heat oil over medium-high. Add zucchini, bell pepper & garlic. Cook 4-5 minutes or until edges begin to brown, stirring frequently.

3. Reduce heat to low. Stir in tomatoes. Cover & cook 3-4 minutes, or until tomatoes are warm.

4. In a large serving bowl add pasta & beans. Add rosemary & 1/4 cup cheese. Toss to combine.

5. To serve, spoon zucchini mixture over pasta & top with remaining 1/4 cup cheese.


Change it up! Try making a lighter version of this dish with zucchini pasta.

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Nutrition Facts

6 servings per recipe
Serving size (343g)
Amount per serving
% Daily Value*
Total Fat 9g 50%
    Saturated Fat 3g 15%
    Trans Fat 0g  
Cholesterol 10mg 3%
Sodium 310mg
Total Carbohydrate 53g 19%
    Dietary Fiber 10g 36%
    Total Sugars 6g  
    Includes 0g Added Sugars 0%
Protein 15g  
Vitamin D 0mcg 0%
Calcium 150mg 10%
Iron 3mg 15%
Potassium 691mg 15%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Includes 0g Added Sugars

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