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Feta-And-Penne Toss

Yield 4 servings (serving size: 1 1/2 cups)

Ingredients

  • 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

Nutrition 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

How to Make It

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

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

  3. 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.

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

Oxmoor House Healthy Eating Collection