This goes together quickly. By using whole grain pasta and adding in the vegetables, you decrease the calorie density per bite, without sacrificing flavor.
Use your favorite short length pasta for this dish.
If you can't find feta with basil and tomatoes, just add a handful of fresh basil coarsely chopped and about 1/2 cup roasted tomatoes, diced( I get them in the salad bar of my local co-op), or you can use another variety of feta
8 oz uncooked whole grain pasta ( like penne or rotini etc)
1 T. evoo
1/2 tsp dried oregano
2 medium zucchini, halved lengthwise and sliced
2 garlic cloves, peeled and minced
1/4 cup fat-free, low sodium chicken broth
1/2 tsp grated fresh lemon rind
1 1/2 T fresh lemon juice
Fresh ground black pepper
2/3 cup crumbled feta cheese with basil and tomatoes (see prep notes)
Cook the pasta according to package directions. While the pasta is cooking, heat the oil in a large skillet over medium-high heat.
Add the oregano, zucchini, and minced garlic. Sauté 3 minutes. Stir in the broth, rind, lemon juice and black pepper.
Add the pasta and the feta cheese (or fresh basil and roasted tomatoes). Toss to mix and serve immediately.
Calories: 317, Carbs: 44g, Protein: 13g, Fat: 10g, Sat fat: 5 g, Cholesterol: 23mg, Sodium: 326mg, Calcium: 161mg, Dietary Fiber: 3g
Star Tribune Taste Section