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

Sounds yummy!!!
ReplyDeleteI'm visiting from Tasty Tuesday. This recipe sounds delicious! I'm always looking for new pasta dishes and am excited to try this one out next week.
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