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Pasta with Zucchini, Parsley, and Feta

Prep time 15 mins
Cook time 22 mins
Yield 4 servings (serving size: 1 1/4 cups)
Zucchini and fresh parsley pair up as a refreshing duo in this summertime pasta.

Ingredients

  • 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

Nutrition 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

How to Make It

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

  2. 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.

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

Oxmoor House Healthy Eating Collection