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White Beans & Bow Ties

Total Time

Prep/Total Time: 25 min.


4 servings

When we have fresh veggies, we toss them with pasta shapes like penne or bow ties. For add-ins, think heirloom tomatoes, onion and garlic. —Angela Buchanan, Longmont, Colorado
White Beans & Bow Ties Recipe photo by Taste of Home


  • 2-1/2 cups uncooked whole wheat bow tie pasta (about 6 ounces)
  • 1 tablespoon olive oil
  • 1 medium zucchini, sliced
  • 2 garlic cloves, minced
  • 2 large tomatoes, chopped (about 2-1/2 cups)
  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 3/4 teaspoon freshly ground pepper
  • 1/2 cup crumbled feta cheese


  1. Cook pasta according to package directions. Drain, reserving 1/2 cup pasta water.
  2. Meanwhile, in a large skillet, heat oil over medium-high heat; saute zucchini until crisp-tender, 2-4 minutes. Add garlic; cook and stir 30 seconds. Stir in tomatoes, beans, olives and pepper; bring to a boil. Reduce heat; simmer, uncovered, until tomatoes are softened, 3-5 minutes, stirring occasionally.
  3. Stir in pasta and enough pasta water to moisten as desired. Stir in cheese.
Health Tip: Boost protein in meatless pasta dishes by using whole wheat noodles, adding white beans or stirring in a little cheese—or all three!

Nutrition Facts

1-1/2 cups: 348 calories, 9g fat (2g saturated fat), 8mg cholesterol, 394mg sodium, 52g carbohydrate (4g sugars, 11g fiber), 15g protein.

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