Penne with Zucchini and Feta

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For variety, try yellow squash and any other short pasta.
4 servings (serving size: 1 1/2 cups)


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8 ounces uncooked penne (tube-shaped pasta)
1 tablespoon olive oil
1/2 teaspoon dried oregano
2 medium zucchini, halved lengthwise and sliced
2 garlic cloves, crushed
3/4 cup fat-free, less-sodium chicken broth
1/2 teaspoon grated lemon rind
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon black pepper
2/3 cup (about 2 1/2 ounces) crumbled feta cheese


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

While pasta cooks, heat oil in a large skillet over medium-high heat. Add oregano, zucchini, and crushed garlic; saute 3 minutes. Stir in broth, rind, juice, and pepper. Add pasta and cheese; toss well. Serve immediately.

Created date

October 2003

Nutritional Information

Calories 260
Caloriesfromfat 30 %
Fat 8.7 g
Satfat 3.3 g
Monofat 3.4 g
Polyfat 0.4 g
Protein 10 g
Carbohydrate 37.3 g
Fiber 3.6 g
Cholesterol 17 mg
Iron 2.1 mg
Sodium 398 mg
Calcium 118 mg