Pasta with Zucchini, Parsley, and Feta

Oxmoor House
Zucchini and fresh parsley pair up as a refreshing duo in this summertime pasta.
4 servings (serving size: 1 1/4 cups)


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2 1/4 cups (6 ounces) uncooked rotini (corkscrew-shaped pasta)
Olive oil-flavored cooking spray
2 teaspoons olive oil
1 1/2 pounds zucchini (about 3), cut into 1/2-inch pieces
1/4 teaspoon salt
1/2 cup (2 ounces) crumbled feta cheese
1/4 cup finely chopped fresh parsley
2 teaspoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper


Prep: 15 Minutes
Cook: 22 Minutes

Cook rotini according to package directions, omitting salt and fat. Drain, reserving 1/4 cup cooking liquid.

Coat a nonstick skillet with cooking spray. Add oil, and place over medium-high heat. Add zucchini; sauté 13 minutes or until tender. Sprinkle with 1/4 teaspoon salt.

Combine hot pasta, reserved cooking liquid, zucchini, feta cheese, and remaining ingredients in a large bowl. Toss well.

Created date

March 2010

Nutritional Information

Calories 247
Fat 7.3 g
Satfat 3.3 g
Protein 9.7 g
Carbohydrate 36.5 g
Cholesterol 17 mg
Iron 2.6 mg
Sodium 657 mg
Caloriesfromfat 26 %
Fiber 3.4 g
Calcium 129 mg