Mobile Teaching Kitchen

Linguine with Cannellini Beans and Summer Squash

Recipe adapted from American Heart Association.


  • 8 oz. dried, whole wheat linguine
  • 1 tsp. olive oil
  • ½ small red onion, thinly sliced
  • 1 small zucchini, halved, thinly sliced
  • 1 small yellow summer squash, halved, thinly sliced
  • ¼ tsp. black pepper
  • 15.5oz can cannellini beans, drained and rinsed
  • 1 large tomato, chopped (or 1 pint cherry tomatoes, halved)
  • 2 Tbsp. chopped fresh basil
  • ¼ cup shredded or grated Parmesan cheese
  • Juice of ½ lemon
  • ¼ tsp. salt


  1. Prepare the pasta using the package directions. Drain well in a colander, reserving about 1 cup pasta water.
  2. Meanwhile, in a large nonstick skillet heat the oil over medium heat, swirling to coat the bottom. Cook the onion for 3-4 minutes (or until tender-crisp).
  3. Stir in the squashes and black pepper. Cook for 6-8 minutes, or until the squash is tender-crisp, stirring occasionally.
  4. Stir in the beans, tomato, lemon juice and half the basil. Cook for 3 minutes or until heated through, stirring occasionally. Stir in the salt.
  5. Toss the bean mixture with the cooked pasta, gradually adding pasta water to achieve desired consistency.
  6. Garnish with remaining basil and Parmesan. Enjoy!


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