This recipe is liked by 2 person(s). |
Mediterranean Vegetable, White Bean & Feta Penne
Nb persons: 4
Yield:
Preparation time:
Total time: 17 min
Source:
6 oz | whole grain penne pasta |
1 c. | cooked or canned white beans, drained and rinsed |
2 med. | tomatoes, chopped |
4 cloves | garlic, minced and divided |
1 tbs | balsamic vinegar |
1 tsp | dried basil |
1/4 tsp | red pepper flakes |
1/4 tsp | sea salt |
1 tbs + 1 tsp | extra virgin olive oil, divided |
1 med | zucchini, cut into eights lengthwise and then cut into 2 in pieces |
1 med | green bell pepper, cut into thin strips |
1/2 tsp | dried rosemary |
1 c. | crumbled reduced fat feta |
Instructions:
Cook penne pasta according to directions adding beans during the last min. of cooking.
Meanwhile in a medium bowl, combine tomatoes, 2 cloves garlic, vinegar, basil, pepper flakes, and salt. Set aside.
Heat one tsp oil in a lg skillet on med high. Add zucchini and bell pepper and cook for 4 min or until edges begin to brown. Stirring frequently. Add remaining two cloves garlic and cook for 15 sec stirring constantly. Remove from heat, stir in tomatoe mixture and drizzle with remaining 1 tbs oil. cover to keep warm.
Drain penne bean mixture. Place in serving bowl, sprinkle with Rosemary and all but the 1/4 c. feta. Spoon zucchini mixture over top and finish with remaining feta.
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