Feta Penne pasta

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Difficulty: easy

Ingredients

cooking spray
6 oz penne pasta, uncooked
1 whole green pepper, cut into thin strips
16 whole olives, kalamata, pitted, chopped
1 large zucchini, quartered lengthwise & sliced
1 1/2 cups tomatoes, coarsely chopped, seeded
1/4 cup parsley finely chopped (retain 1/2 for topping)
1 tablespoon basil, fresh, chopped
1/4 teaspoon salt
1/4 teaspoon pepper, red, crushed
15 oz beans, cannellini, rinsed and drained
2 teaspoon oil, olive
1/2 cup feta, crumbled, 2 ounces

Directions

Cook pasta according to package directions, omitting salt and fat. Drain well.

Heat a large nonstick skillet coated with cooking spray over medium heat. Add bell pepper and zucchini; saute until crisp-tender.

Remove from heat; gently stir in olives, tomato, 3 tablespoons parsley, basil, and next 3 ingredients. Drizzle with oil. (Do not stir after adding oil). Cover and keep warm.

Drain pasta, and place in a large serving bowl. Top with zucchini mixture, crumbled feta cheese, and 1 tablespoon parsley. Toss well.