Bowl of spaghetti in marinera sauce with white beans and parsley.

Five Minute Pasta

Macros / Serving Size

Protein 24 g | Fat 10 g | Carbs 41 g

% Calories of Macros / Serving Size

Calories 325 | Protein 27 % | Fat 26 % | Carbs 47 %

Nutrients / Serving Size

Fiber 8 g | Sodium 729 mg | Sat. Fat 5 g

Ingredients (Servings 4)

  • 8 oz. of whole grain/wheat spaghetti
  • 1 15-16 oz. can of navy beans/white beans drained
  • 2 14-15 oz. cans of diced tomatoes (no salt) added
  • 1 10-oz package of frozen summer squash
  • 1 13-14 oz. can of low sodium beef broth
  • ½  tsp. black pepper
  • 2 tsp. garlic powder
  • 2 tsp. onion powder
  • 1 tsp. dried basil
  • 2 tsp. dried oregano
  • 4 oz. parmesan cheese


  • In an electric pressure cooker, place all of the ingredients.  Close the pressure cooker lid.   If using one with a time, then set time for two minutes.  If using one with out a timer, once pressure is reached, then time for two minutes and then remove from heat.
  • Let the cooker rest for 2 additional minutes and then quick release according to the manufacturer’s instructions of the cooker.  Release the lid.  Stir gently to mix ingredients and then serve 1/4th of the mixture in a bowl and top with 1/4th of the cheese.


  • Penne pasta works well in this dish.  Just increase the pressure- cooking time by one minute.
  • Fresh yellow summer squash can be used in place of frozen.  Just cut into thin slices.
  • Nutrition analysis is based on the estimated yield of remaining beans, once drained and rinsed.  Sodium level could be further reduced, if desired, by omitting the cheese or choosing a low-sodium variety.


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