CookingLight diet CookingLight diet

Feta-And-Penne Toss

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4 servings (serving size: 1 1/2 cups)
January 2002
RECIPE BY Oxmoor House

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

Nutritional Information

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

How to Make It

Step 1

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

Step 2

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

Step 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.

Step 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

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