Garden Pasta Primavera

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

• Ready In: 30 mins
• Serves: 6-8

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

Directions

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