GARDEN PASTA PRIMAVERA

Garden Pasta Primavera image

Fresh veggies make this primavera a good choice during spring and summer months. Feta and mint add a little 'Greek' to the dish

Provided by Brooke the Cook in

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 12

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

Steps:

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

Nutrition Facts : Calories 353.8, Fat 3.6, SaturatedFat 0.6, Sodium 13.9, Carbohydrate 68.2, Fiber 9.2, Sugar 3.6, Protein 14.1

*** Explore more Garden Pasta Primavera Recipes »

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