Prep Time:30 minutes

Yields: 8 servings, about 1 1/2 cups each

Description Edit

This is a Greek-inspired pasta dish features zucchini, bell pepper, peas, fresh mint and feta. Cherry tomatoes and chopped kalamata olives also work well, along with shredded italian cheese to top it off.

Ingredients Edit

  • 2 tsp. plus 1 tbsp. extra-virgin olive oil, divided
  • 1 medium onion, sliced
  • 1/2 tsp. salt
  • 1 yellow bell pepper, sliced
  • 1 medium zucchini, trimmed, halved lengthwise and thinly sliced
  • 3 cloves garlic, minced
  • 1/2 cup dry white wine
  • Freshly ground pepper, to taste
  • 1 lb. whole-wheat penne
  • 1 1/2 cups baby peas, (if frozen, rinse under warm water and drain)
  • 1/2 cup packed fresh mint leaves, chopped
  • 3/4 cup crumbled feta cheese, (4 ounces)

Directions Edit

  1. Put a large pot of water on to boil.
  2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and salt and cook, stirring occasionally, until the onion is beginning to brown, 3 to 5 minutes.
  3. Add bell pepper and zucchini to the onion. Cook, stirring, until the vegetables are just beginning to soften, 3 minutes. Stir in garlic and continue cooking until fragrant, 1 minute more. Stir in wine and pepper; simmer until most of the wine has evaporated, 1 to 2 minutes.
  4. Meanwhile, cook penne in the boiling water according to the package directions, until al dente. Drain, reserving 1/2 cup of the cooking liquid. Return the pasta to the pot.
  5. Stir the reserved cooking liquid and the vegetables into the pasta along with the remaining 1 tablespoon oil, peas, mint and feta.
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