Feta-And-Penne Toss

Oxmoor House
4 servings (serving size: 1 1/2 cups)


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6 ounces uncooked penne (tube-shaped pasta)
Cooking spray
1 green bell pepper, cut into thin strips
1 large zucchini, quartered lengthwise and sliced
16 chopped pitted kalamata olives
1 1/2 cups coarsely chopped seeded tomato
1/4 cup finely chopped fresh parsley, divided
1 tablespoon chopped fresh basil
1/4 teaspoon salt
1/4 teaspoon dried crushed red pepper
1 (15-ounce) can cannellini beans, rinsed and drained
2 teaspoons olive oil
1/2 cup (2 ounces) crumbled feta cheese


Cook pasta according to package directions, omitting salt and fat. Drain well.

Heat a large nonstick skillet coated with cooking spray over medium heat. Add bell pepper and zucchini; sauté until crisp-tender.

Remove from heat; gently stir in olives, tomato, 3 tablespoons parsley, basil, and next 3 ingredients. Drizzle with oil. (Do not stir after adding oil). Cover and keep warm.

Drain pasta, and place in a large serving bowl. Top with zucchini mixture, crumbled feta cheese, and 1 tablespoon parsley. Toss well.

Created date

March 2010

Nutritional Information

Calories 324
Fat 10.6 g
Satfat 3.1 g
Protein 11.2 g
Carbohydrate 46.8 g
Cholesterol 13 mg
Iron 3.5 mg
Sodium 702 mg
Caloriesfromfat 29 %
Fiber 6.3 g
Calcium 123 mg