Balsamic Cherry Tomato Pasta with Zucchini and Cannellini Beans
This fresh balsamic cherry tomato pasta recipe takes less than 30 minutes to make. It's full of fresh summer zucchini and seasoned with a light balsamic vinaigrette.
Servings: 4 servings
Calories: 319kcal
Ingredients
- 8 ounces linguine
- 2 tablespoons olive oil
- 16 ounces cherry tomatoes
- 1 pound zucchini
- ¼ teaspoon kosher salt
- 2 tablespoons balsamic vinegar
- 1 and ½ cups cannelini beans (one 15 ounce can), drained and rinsed
- 1 tablespoon fresh basil
- ground black pepper, to taste
Instructions
- Start cooking the linguine according to package instructions. Meanwhile, slice the zucchini into thick matchsticks, like you would carrot sticks.
- Heat 2 tablespoons of olive oil in a large skillet over medium high. Add cherry tomatoes and zucchini to the skill. Season with salt and cook for 8-10 minutes, until the tomatoes burst and the zucchini is lightly browned.
- Add the balsamic vinegar and cannellini beans. Cook for another two minutes to warm the beans, then set aside.
- Combine the cooked and drained linguine with the cherry tomatoes, zucchini, and cannellini beans. Garnish with fresh basil and black pepper.
Nutrition
Calories: 319kcal | Carbohydrates: 51g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Sodium: 172mg | Potassium: 678mg | Fiber: 3g | Sugar: 8g | Vitamin A: 810IU | Vitamin C: 46.1mg | Calcium: 43mg | Iron: 2mg