Mediterranean Vegetable, White Bean & Feta Penne

Submitted by lisasverker

"I got this recipe from Clean Eating magazine. It's a healthy recipe with all natural ingredients and a great flavor!"

 

• Ready In: 24mins
• Ingredients: 14
• Serves: 4

ingredients

• 6 ounces whole-grain penne pasta
• 1 cup cooked white beans, drained and rinsed well
• 2 medium tomatoes, chopped
• 4 garlic cloves, minced, divided
• 1 tablespoon balsamic vinegar
• 1 teaspoon dried basil
• 1⁄4 teaspoon red pepper flakes
• 1⁄4 teaspoon sea salt
• 1 tablespoon extra-virgin olive oil, divided
• 1 teaspoon 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 teaspoon dried rosemary
• 1 cup crumbled reduced-fat feta

directions

1. Cook penne for 12 minutes in boiling water, 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 tsp oil in a large nonstick skillet on medium-high, 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 zucchini mixture over top and finish with remaining feta.