Mediterranean Vegetable, White Bean, and Feta Penne

6 oz whole grain penne pasta
1 cup canned cannellini beans, drained and rinsed well
2 medium tomatoes, chopped
4 cloves garlic, minced and divided
1 Tbsp Aunt Angie's Balsamic Vinegar of Modena
1 tsp DLM Dried Basil
1/4 tsp DLM Red Pepper Flakes
1/4 tsp sea salt
1 Tbsp plus 1 tsp Vera Jane's Extra-Virgin Olive Oil, divided
1 medium zucchini, cut into eighths lengthwise, then cut into 2-inch pieces
1 medium green bell pepper, cut into thin strips, then cut into 2-inch pieces
1/2 tsp DLM Dried Rosemary
1 cup reduced-fat feta cheese, crumbled

Cook penne according to package directions, adding beans during the last minute of cooking.

Meanwhile, in a medium bowl combine tomatoes, 2 cloves garlic, vinegar, basil, pepper flakes, and salt; set aside.

Heat 1 tsp oil in a large nonstick skillet on medium-high heat, tilting skillet to coat bottom lightly. Add zucchini and bell pepper and cook for 4 minutes or until edges begin to brown, stirring frequently. Add remaining 2 cloves garlic and cook for 15 seconds, stirring constantly. Remove from heat, stir in tomato mixture, and drizzle with remaining 1 Tbsp olive oil. Cover to keep warm.

Drain penne-bean mixture, place in a serving bowl, and sprinkle evenly with rosemary and all but 1/4 cup feta. Spoon zucchini mixture over top and finish with remaining feta.

Makes 4 servings

Per serving: 353 calories; 12g total fat; 4g saturated fat; 10mg cholesterol; 631mg sodium; 44g total carbohydrates; 11g dietary fiber; 18g protein;

Allergy Warning: Contains milk and wheat