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;