Whole Wheat Penne Pasta with Summer Vegetables

6 oz uncooked whole wheat penne pasta (about 2 cups)

2 tsp olive oil

2 cloves garlic, minced

1 ½ cups chopped fresh broccoli

1 medium zucchini, chopped (about 1 ¼ cups)

½ medium yellow bell pepper, chopped  (about ¾ cup)

3 oz (about 1 cup) mushrooms, sliced

8 oz (about 1 ½ cups) cherry or grape tomatoes, halves

½ tsp dried oregano

¾ cup reduced fat crumbled feta cheese

  1. Cook pasta according to package directions, omitting any salt and fat.
  2. Heat olive oil in large non-stick skillet over medium-high heat.  Add garlic, broccoli, zucchini and bell pepper.  Cook about 2 minutes, stirring occasionally until vegetables just begin to soften.
  3. Add mushrooms, tomatoes and oregano.  Mix well. Lower heat to medium and cook and stir about 8 minutes or until vegetables reach desired tenderness and tomatoes have released their juices.
  4. Mix vegetables with the cooked and drained pasta.  Toss in feta cheese and mix.

 

Makes 4 servings (1 ¾ cups each)

264 kcal; 7gm total fat; 3gm sat fat; 15gm PRO; 41gm CHO; 8mg cholesterol; 7gm fiber, 374 mg sodium.

Exchanges:  2 starch, 1 meat, 2 veg, ½ fat