Mediterranean Vegetable, White Bean & Feta Penne

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

• Ready In: 24 mins
• 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.