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| Feta Penne pasta | |
 Join Date: Mar 2005 Location: In the Kitchen, by the coffee
Posts: 628
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| Other: | Ingredients: |
| Time: Prep Time: 10 mins Cook Time: 20 mins Difficulty: easy Serving Size: 4 |
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 |
| Instructions: | |
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1. Cook pasta according to package directions, omitting salt and fat. Drain well. 2. Heat a large nonstick skillet coated with cooking spray over medium heat. Add bell pepper and zucchini; sauté until crisp-tender. 3. 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. 4. Drain pasta, and place in a large serving bowl. Top with zucchini mixture, crumbled feta cheese, and 1 tablespoon parsley. Toss well. | |
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