ZUCCHINI AND FETA WITH PENNE

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Zucchini and Feta with Penne image

In my search for my use of extra feta I found this recipe in a Cooking Light magazine, December 2002 issue

Provided by TishT

Categories     One Dish Meal

Time 17m

Yield 4 serving(s)

Number Of Ingredients 10

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)

Steps:

  • Cook the pasta according to the package directions, omitting salt or fat.
  • While the pasta cooks, heat the oil in a large skillet over medium-high heat.
  • Add the oregano, zucchini and crushed garlic; saute 3 minutes.
  • Stir in the broth, rind, juice and pepper.
  • Add the pasta and cheese; toss well.
  • Serve immediately.

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