For variety, try yellow squash and any other short pasta.
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
How to Make It
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.
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