Farfalle with Zucchini and White Beans

Farfalle with Zucchini and White Beans Photo: Andrew McCaul; Stylist: Alistair Turnbull/Pat Bates & Associates


  • 6 ounces uncooked farfalle (bow tie pasta)
  • 2 tablespoons olive oil
  • 2 small zucchini (about 6 ounces), cut diagonally into 1/4-inch slices then stacked and cut into 1/4-inch-thick strips
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 small orange bell pepper, seeded and cut into 1/4-inch cubes
  • 1/2 cup canned small white beans, rinsed and drained
  • 24 small curls Parmesan cheese removed with a vegetable peeler (1 1/2 ounces)


1. Cook the pasta according to package directions. Drain, and set aside.

2. 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.

3. Add pasta to skillet; cook until heated through (about 2 minutes), stirring constantly. Transfer the pasta to bowls; top with Parmesan curls. Serve immediately.

Watch the video: How to Make Bow Tie Pasta with Zucchini and White Beans 

  • Prep Time:
  • Cook Time:
  • Yield: Makes 4 servings (serving size: 1 cup)

Nutritional Information

Calories per serving: 317
Fat per serving: 11g
Saturated fat per serving: 3g
Monounsaturated fat per serving: 6g
Polyunsaturated fat per serving: 1g
Protein per serving: 13g
Carbohydrate per serving: 42g
Fiber per serving: 4g
Cholesterol per serving: 9mg
Iron per serving: 3mg
Sodium per serving: 345mg
Calcium per serving: 163mg

Good to Know

Zucchini and bell peppers have very few calories but tons of vitamins. White beans add fiber and olive oil packs heart-healthy monounsaturated fats.

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