Mediterranean Vegetable, Bean & Feta Penne

Total Time: 24 mins Preparation Time: 7 mins Cook Time: 17 mins

Ingredients

• Servings: 4
• 6 ounces whole-grain penne pasta
• 1 cup cooked beans, drained and rinsed well
• 2 medium tomatoes, chopped
• 4 garlic cloves, minced, divided
• 1 tablespoon balsamic vinegar
• 1 teaspoon dried basil
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon sea salt
• 1 tablespoon extra-virgin olive oil, divided
• 1 teaspoon extra-virgin olive oil, divided
• 1 medium zucchini, cut into eighths lengthwise, then cut into 2-inch pieces
• 1 medium green bell pepper, cut into thin strips, then cut into 2-inch pieces
• 1/2 teaspoon dried rosemary
• 1 cup crumbled reduced-fat feta

Recipe

• 1 cook penne for 12 minutes in boiling water, adding beans during the last minute of cooking.
• 2 meanwhile, in a medium bowl, combine tomatoes, 2 cloves garlic, vinegar, basil, pepper flakes and salt; set aside.
• 3 heat 1 tsp oil in a large nonstick skillet on medium-high, tilting skillet to coat bottom lightly. add zucchini and bell pepper and cook for 4 minutes or until edges begin to brown, stirring frequently. add remaining 2 cloves garlic and cook for 15 seconds, stirring constantly. remove from heat, stir in tomato mixture and drizzle with remaining 1 tbsp oil. cover to keep warm.
• 4 drain penne-bean mixture, place in a serving bowl, sprinkle evenly with rosemary and all but 1/4 cup feta. spoon zucchini mixture over top and finish with remaining feta.