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Recipe Summary

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

Ingredient Checklist

Directions

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

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

  • 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.

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

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

324 calories; fat 10.6g; saturated fat 3.1g; protein 11.2g; carbohydrates 46.8g; cholesterol 13mg; iron 3.5mg; sodium 702mg; calories from fat 29%; fiber 6.3g; calcium 123mg.
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