Pasta With Zucchini Mushrooms And Cannellini Beans In Marinara Recipes

PASTA WITH ZUCCHINI, MUSHROOMS AND CANNELLINI BEANS IN MARINARA

Pasta With Zucchini, Mushrooms and Cannellini Beans in Marinara image

I was looking for a recipe that was filling and healthy in the same breath and had to use my zucchini & mushrooms before they went bad and decided to throw this all together and prayed it would be good and we enjoyed it.

Provided by Dizdezi

Categories One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 large onion, divided in 1/2
8 garlic cloves, minced divided in 1/2
4 tablespoons olive oil
1 1/2 large zucchini, chopped into circles and then into 4 's
8 ounces of sliced portabella mushrooms
15 ounces cannellini beans
2 ounces pecorino romano grated cheese
2 ounces shredded part-skim mozzarella cheese
1 lb penne pasta
2 (28 ounce) cans of tuttorusso crushed tomatoes
basil

Steps:

Set up 3 pots: 1 with water for pasta, 1 for zucchini, onion, mushroom & beans & 1 for marinara sauce.
In two of the three pots set up 2 tbsp of olive oil and saute onion (1/2 & 1/2) until cooked but not brown, add 4 cloves minced garlic to onion in each pot and again cook DO NOT brown. Add crushed tomatoes to 1 pot and basil, cook on a low flame for about a 1/2 hour. In the other pot add zucchini, mushroom and cook until zucchini is soft, add beans and cook for 2 more minutes, remove from heat. Cook pasta according to box.
Add veggies to top of pasta, add shredded mozzarella, top with marinara sauce and grated cheese.

ZESTY ZUCCHINI & MUSHROOMS IN MARINARA

Zesty Zucchini & Mushrooms in Marinara image

Very simple, healthy, and very tasty!! I would cook this about every other day and could never get sick of it. Even my friends who hated vegetables loved it! For spaghetti lovers, Instead of the pasta, you have deliciously cooked zucchini! Feel free to add meat or cheese to the dish too...yum! TIP: Make sure your zucchini is fresh or they will have a slightly bitter aftertaste. *** If using FRESH mushrooms, I would suggest cooking them separately for five minutes (or until golden brown) then adding them to the finished zucchini mixture.

Provided by Stella la Bella Chef

Categories Vegetable

Time 25m

Yield 10 serving(s)

Number Of Ingredients 9

Ingredients

2 medium sized zucchini, sliced into thin rounds
2 cups mushroom pieces
2 cups marinara sauce (or 1 can of seasoned tomato sauce)
1 medium onion, sliced
1 garlic clove, minced
1 teaspoon rosemary
1 teaspoon oregano
1/2 teaspoon basil (or tarragon, thyme)
salt & pepper

Steps:

In a large skillet, spray bottom and sides with non-sticking spray.
Add sliced zucchini, garlic, and onion slices.
Cook zucchini over medium heat, uncovered, for 3 minutes turning often. Drain pan if too much excess liquid.
Add the drained, canned mushrooms to skillet.
Add spices & Cook mixture for 4 minutes or until golden-brown along the edges.
Lastly, add the marinara sauce (either to entire mixture, or on individual plates).

Nutrition Facts : Calories 51.6, Fat 1.3, SaturatedFat 0.2, Sodium 245.5, Carbohydrate 8.7, Fiber 1, Sugar 5.8, Protein 2

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