Tasty Tuesday - Mediterranean Veggie, White Bean, and Feta Penne

Mediterranean Vegetable, White Bean and Feta Penne
Source: Clean Eating Magazine, February 2011

Ingredients:

6 oz whole-grain penne pasta 

1 cup cooked canned white beans, drained and rinsed well 

2 medium tomatoes, chopped 

4 cloves of garlic, minced, divided

1 tbsp balsamic vinegar

1 tsp dried basil

1/4 tsp red pepper flakes

1/4 tsp sea salt

1 tbsp plus 2 tsp 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 tsp dried rosemary

1 cup crumbled reduced-fat feta

INSTRUCTIONS:

1. Cook penne according to package directions, 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 teaspoon oil in same skillet over medium high heat, 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 vegetable/chicken mixture over top and finish with remaining feta. (or do what I did: throw it all into a bowl and stir well)

I don't have a pretty "after" picture because I ran out of time before I had to leave for a meeting - oops!  But it was DELICIOUS!  You could add chicken, or serve it on the side of Lazy Baked Greek Chicken.  Yum!

Find more recipes at Tasty Tuesday, hosted by Jen @ Beauty and Bedlam!