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Penne with Zucchini and Feta

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

Ingredients

  • 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

Nutrition 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

How to Make It

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

  2. 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.