Ingredients
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1 tablespoon olive oil, divided
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1 medium onion, sliced
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1/2 teaspoon sea salt
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1 yellow pepper, sliced
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2 garlic cloves, minced
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1 medium zucchini, halved and sliced
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1/2 cup dry white wine
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16 ounces whole wheat penne (any pasta will do)
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1/4 cup mint leaf, chopped finely
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1/4-1/2 teaspoon fresh ground pepper
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4 ounces reduced-fat feta cheese, crumbled
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1 1/2 cups fresh peas (frozen will work)
Instructions
- Bring water to boil for noodles. Cook until al dente while preparing veggies; drain and RESERVE 1/2 cup of cooking liquid.
- Meanwhile, heat 1/2 tablespoon oil over medium high heat. Saute onion, adding salt if desired, 3-5 minutes.
- Add yellow pepper and zucchini, stirring until veggies just begin to soften, 3-4 minutes. Add garlic and cook for one more minute.
- Stir in white wine & fresh pepper, simmer until wine has evaporated.
- Return pasta to pot, add cooking liquid, veggies, 1/2 tablespoon olive oil, fresh peas, mint and crumbled feta.