Mediterranean Diet Pasta with Beans

Elevate your weeknight dinners with this wholesome and flavorful Mediterranean Diet Pasta with Beans—a vibrant medley of whole wheat pasta, tender cannellini beans, and an array of colorful vegetables like red bell peppers, zucchini, and cherry tomatoes. Infused with heart-healthy olive oil, briny kalamata olives, and a zesty splash of lemon juice, this dish is packed with Mediterranean-inspired ingredients and bold flavors. Finished with a generous crumble of creamy feta cheese and a hint of dried oregano, this satisfying pasta recipe is as nutritious as it is delicious. Ready in just 35 minutes, it's perfect for busy evenings yet impressive enough for entertaining. Serve it warm or at room temperature for a versatile, veggie-forward meal that aligns with the Mediterranean diet.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 8 ounces whole wheat pasta
• 1 15-ounce can cannellini beans
• 3 tablespoons olive oil
• 1 medium yellow onion
• 3 large garlic cloves
• 1 medium red bell pepper
• 1 medium zucchini
• 1 cup cherry tomatoes
• 1 cup kalamata olives
• 2 cups baby spinach
• 2 tablespoons lemon juice
• 1 cup feta cheese, crumbled
• 1 teaspoon dried oregano
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Start by cooking the whole wheat pasta according to the package instructions until al dente. Drain and set aside.

Step 2

While the pasta is cooking, rinse and drain the can of cannellini beans.

Step 3

Heat 2 tablespoons of olive oil in a large skillet over medium heat.

Step 4

Dice the yellow onion and add it to the skillet, sautéing until it becomes translucent, about 5 minutes.

Step 5

Mince the garlic cloves and add them to the skillet. Cook for an additional 1 minute, stirring frequently.

Step 6

Chop the red bell pepper and zucchini into bite-sized pieces and add them to the skillet. Sauté for 5-7 minutes until the vegetables are just tender.

Step 7

Halve the cherry tomatoes and slice the kalamata olives, then add them to the skillet along with the cannellini beans. Stir well.

Step 8

Add the baby spinach to the skillet and cook until just wilted, about 1-2 minutes.

Step 9

Remove the skillet from heat. Add the cooked pasta to the skillet and toss to combine.

Step 10

Drizzle the remaining 1 tablespoon of olive oil and lemon juice over the pasta mixture. Sprinkle with dried oregano, salt, and black pepper. Toss everything together gently.

Step 11

Top the pasta with crumbled feta cheese before serving.

Nutrition Facts

Serving size	(1845.6g)

Amount per serving	% Daily Value*
Calories	2456.4

Total Fat 156.8g	0%
Saturated Fat 48.3g	0%
Polyunsaturated Fat 4.1g
Cholesterol 200.0mg	0%
Sodium 9641.7mg	0%
Total Carbohydrate 192.6g	0%
Dietary Fiber 48.8g	0%
Total Sugars 33.3g
Protein 77.2g	0%

Vitamin D 0IU	0%
Calcium 1693.0mg	0%
Iron 23.5mg	0%
Potassium 3015.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.7%

Protein: 12.4%

Carbs: 30.9%