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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
6 ounces uncooked penne (tube-shaped pasta) |
cooking spray |
1 green bell pepper, cut into thin strips |
1 large zucchini, quartered lengthwise and sliced |
16 chopped pitted kalamata olives |
1 1/2 cups coarsely chopped seeded tomato |
1/4 cup finely chopped fresh parsley, divided |
1 tablespoon chopped fresh basil |
1/4 teaspoon salt |
1/4 teaspoon dried crushed red pepper |
1 (15-ounce) can cannellini beans, rinsed and drained |
2 teaspoons olive oil |
1/2 cup (2 ounces) crumbled feta cheese |
Directions:
1. Cook pasta according to package directions, omitting salt and fat. Drain well.
2. Heat a large nonstick skillet coated with cooking spray over medium heat. Add bell pepper and zucchini; sauté until crisp-tender.
3. 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.
4. Drain pasta, and place in a large serving bowl. Top with zucchini mixture, crumbled feta cheese, and 1 tablespoon parsley. Toss well.
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