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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Fresh veggies make this primavera a good choice during spring and summer months. Feta and mint add a little 'Greek' to the dish Ingredients:
1 tablespoon olive oil, divided |
1 medium onion, sliced |
1/2 teaspoon 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 teaspoon fresh ground pepper |
16 ounces whole wheat penne (any pasta will do) |
1 1/2 cups fresh peas (frozen will work) |
1/4 cup mint leaf, chopped finely |
4 ounces reduced-fat feta cheese, crumbled |
Directions:
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.
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