I really enjoyed this meal and how easy it was to make. Enjoy!
Hands-on time: 7 minutes
Total time: 17 minutes
6 oz whole-grain penne pasta
1 cup cooked or BPA-free canned white beans (such as navy or cannellini), drained and rinsed well
2 medium tomatoes, chopped
4 cloves of garlic, minced, divided
1 Tbsp balsamic vinegar (*I used 2 Tbsp, divided)
1 tsp dried basil
1/4 tsp red pepper flakes
1/4 tsp sea salt
1 Tbsp plus 1 tsp extra-virgin olive oil, divided
1 medium zucchini, cut into eighths lengthwise, then cut into 2-inch pieces
1 medium yellow squash, cut into 2-inch pieces (my addition)
1 medium green bell pepper, cut into thin strips, then cut into 2-inch pieces
1/2 tsp dried rosemary
1 cup crumbled reduced-fat feta
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 oil. Cover to keep warm.
Drain penne-bean mixture, place in a serving bowl, sprinkle evenly with rosemary and all but 1/4 cup feta (*and extra 1 Tbsp balsamic vinegar, if using). Spoon zucchini mixture over top and finish with remaining feta.
Nutrition Facts: 1 serving = 1.5 cups
|Total Fat||12 g||Potassium||0 mg|
|Saturated||0 g||Total Carbs||44 g|
|Polyunsaturated||0 g||Dietary Fiber||11 g|
|Monounsaturated||0 g||Sugars||0 g|
|Trans||0 g||Protein||18 g|