Recipe

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• 1 tbsp olive oil, divided
• 1 medium onion, sliced
• 1/2 tsp sea salt (optional)
• 1 yellow pepper, sliced
• 2 garlic cloves, minced
• 1 medium zucchini, halved and sliced
• 1/2 cup dry white wine
• 1/4-1/2 tsp fresh ground pepper
• 16 oz whole wheat penne (any pasta will do)
• 1 1/2 cups fresh peas ( frozen will work)
• 1/4 cup mint leaf, chopped finely
• 4 oz reduced-fat feta cheese, crumbled

• 1 Bring water to boil for noodles. Cook until al dente while preparing veggies; drain and RESERVE 1/2 cup of cooking liquid.
• 2 Meanwhile, heat 1/2 tablespoon oil over medium high heat. Saute onion, adding salt if desired, 3-5 minutes.
• 3 Add yellow pepper and zucchini, stirring until veggies just begin to soften, 3-4 minutes. Add garlic and cook for one more minute.
• 4 Stir in white wine & fresh pepper, simmer until wine has evaporated.
• 5 Return pasta to pot, add cooking liquid, veggies, 1/2 tablespoon olive oil, fresh peas, mint and crumbled feta.