Linguine with Cannellini Beans and Summer Squash

This one-dish heart-healthy pasta meal includes fresh seasonal vegetables and protein-packed beans.

Ingredients

Servings 4  

• 8 oz. dried, whole-grain linguine
• 1 tsp. olive oil
• 1/2 small red onion (thinly sliced)
• 1 small zucchini, halved, thinly sliced crosswise
• 1 small yellow summer squash, halved, thinly sliced crosswise
• 2 Tbsp. water
• 1/4 tsp. pepper
• 15.5 oz. canned cannellini beans (drained, rinsed)
• 1 large tomato (chopped)
• 2 Tbsp. chopped, fresh basil
• 1/4 cup shredded or grated Parmesan cheese
• 2 Tbsp. balsamic vinegar
• 1/4 tsp. salt

Directions

1. Prepare the pasta using the package directions, omitting the salt. Drain well in a colander.
2. 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.
3. Stir in the squashes, water, and pepper. Cook for 6 to 8 minutes, or until the squashes are tender-crisp, stirring occasionally.
4. Stir in the beans, tomato, basil, and vinegar. Cook for 3 minutes, or until heated through, stirring occasionally. Stir in the salt.
5. Serve the bean mixture over the pasta. Sprinkle with the Parmesan.

Tip: Serving size 1 cup pasta and 1 cup bean and squash mixture.

Source: American Heart Association