With all of the zucchini and summer squash coming out of just two plants in our garden I knew that I couldn’t get away with making only baked goods if I planned to use as much of the veggie as possible. This recipe was a treasure of a find! It comes together so quickly and tastes so good!
While the pasta is boiling, the squash and pepper are sauteing. The beans and pasta just need to be added and heated through. Seriously, this takes 15 minutes tops to get it from stove top to table.
It is a vegetarian dish and since we are not vegetarians I was surprised that the beans added the “meat” like texture to the dish. I guess you can tell I don’t cook with beans super often. The next day I did add in a bit of shredded chicken but it really didn’t add much to the dish. Simple and tasty, what’s not to like? Enjoy!
Farfalle with Zucchini and White Beans
6 ounces uncooked farfalle (bow tie pasta)
2 tablespoons olive oil
2 small zucchini or summer squash (about 6 ounces), cut into small strips
1/2 teaspoon salt
1/8 teaspoon black pepper
1 small orange bell pepper, seeded and cut into small strips
1/2 cup canned white beans, rinsed and drained
Parmesan cheese (for garnish)
Cook the pasta according to package directions. Drain, and set aside.
Heat the olive oil in a large nonstick skillet over medium-high heat. Stir in zucchini, salt, and pepper; cook until the zucchini begins to soften (2-3 minutes), stirring frequently. Stir in the bell pepper and beans; cook until bell pepper is softened (about 2 minutes), stirring frequently.
Add pasta to skillet; cook until heated through (about 2 minutes), stirring constantly. Serve in bowls; top with Parmesan cheese.
Makes 4 – 1 cup servings