Zucchini and Feta with Penne |
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Prep Time: 5 Minutes Cook Time: 7 Minutes |
Ready In: 12 Minutes Servings: 4 |
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In my search for my use of extra feta I found this recipe in a Cooking Light magazine, December 2002 issue Ingredients:
8 ounces penne |
1 tablespoon olive oil |
1/2 teaspoon dried oregano |
2 medium zucchini, halved lengthwise and sliced |
2 cloves garlic, peeled,crushed |
3/4 cup reduced-sodium fat-free chicken broth |
1/2 teaspoon grated fresh lemon rind |
1 1/2 tablespoons fresh lemon juice |
1/4 teaspoon black pepper |
2/3 cup crumbled basil and tomatoes feta cheese or 2/3 cup plain feta (about 2 1/2 ounces) |
Directions:
1. Cook the pasta according to the package directions, omitting salt or fat.
2. While the pasta cooks, heat the oil in a large skillet over medium-high heat.
3. Add the oregano, zucchini and crushed garlic; saute 3 minutes.
4. Stir in the broth, rind, juice and pepper.
5. Add the pasta and cheese; toss well.
6. Serve immediately.
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