Tuesday, March 29, 2011

White Beans and Veggies with Pasta

  • 1 medium zucchini, quartered lengthwise and thinly sliced
  • 1 medium onion, finely chopped
  • 4 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried rosemary, crushed
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • Whole wheat pasta


  • In a large skillet, saute the zucchini, onion and garlic in oil until tender. Stir in the beans, tomatoes and seasonings. Cook, stirring occasionally, for 5 minutes.
  • Meanwhile, in a small saucepan, bring the water, butter and salt to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes or until water is absorbed. Fluff with a fork. Serve with bean mixture. Yield: 4 servings.

No comments:

Post a Comment