The zucchini and bell pepper were sauteed in some oil. Some more garlic was added in. Then, you remove the mixture from the heat and ad in your tomato mixture.
I cooked 1/2 pound of whole wheat penne and added in a can of white beans during the last minute of cooking. The pasta and beans were drained and immediately added into the vegetable mixture. The dish was finished off with some dried rosemary and some fat free feta!
I thought this was a very filling meal. Mr. Allan seemed to enjoy it as well..although he did ask what the "twigs" he was eating were..I believe the "twigs" were the dried rosemary...so instead of watching him pick twigs out, I might omit that next time!
Mediterranean Vegetable, White Bean and Feta Penne
from Clean Eating Magazine
6 oz whole wheat penne
1 cup canned white beans
2 medium tomatoes, chopped
4 garlic cloves, minced
1 Tbsp Balsamic Vinegar
1 tsp dried basil
1/4 tsp red pepper flakes
1 Tbsp plus 1 tsp extra virgin olive oil
1 medium zucchini, cut into eights lengthwise, then cut into 2" pieces
1 medium green bell pepper, cut into thin strips
1/2 tsp dried rosemary..aka "twigs"
1 cup crumbled reduced fat feta
Chop tomatoes and combine with 2 cloves of garlic, vinegar, basil, pepper flakes and salt. set aside
Cook penne according to package directions adding in the can of white beans (drained) during the last minute of cooking
Heat 1 tsp oil in a skillet. Add zucchini and pepper and cook for 4-5 minutes or until edges start to turn brown. Add 2 remaining garlic cloves. Cook for 15 seconds and remove from heat. Stir in tomato mixture and then drizzle with remaining 1 Tbsp of olive oil.
Drain penne/bean mixture. Sprinkle with rosemary and 1/4 cup of feta.Then top with tomato/vegetable mixture and remaining feta.
nutritonal info based on 4 servings: calories: 353, total fat 12g, carbs 44g, fiber 11g, sugars 6g, protein 18g