Nutrition per serving may change if servings are adjusted.
4 ounces dried multigrain spaghetti
1 tablespoon olive oil or canola oil
2 teaspoons bottled minced garlic (see Tip)
1 (16 ounce) package frozen peppers and onion or sugar snap stir-fry vegetables
1 (15 ounce) can cannellini beans (white kidney beans), rinsed and drained
¼ cup dry white wine or reduced-sodium vegetable broth
½ teaspoon finely shredded lemon peel (set aside)
1 tablespoon lemon juice
½ teaspoon dried thyme, crushed
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ teaspoon crushed red pepper
1 tablespoon butter
1 ounce Parmesan cheese, shaved
Cook pasta according to package directions.
Meanwhile, in a large skillet, heat oil over medium heat. Add garlic (see Tips); cook and stir for 30 seconds. Add frozen vegetables. Cook and stir for 2 minutes. Add beans, white wine, lemon juice, thyme, salt, black pepper and crushed red pepper. Bring to boiling; reduce heat. Cook, uncovered, about 4 minutes or until vegetables are crisp-tender, stirring occasionally. Remove from heat. Stir in butter.
Drain pasta. Add pasta to vegetable mixture in skillet. Toss gently to combine.
To serve, divide pasta mixture among four shallow bowls. Sprinkle with Parmesan shavings and lemon peel.
Tip: If you prefer to use fresh garlic, substitute 4 cloves garlic, minced.