Garden Pasta Primavera - cooking recipe

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
Preparation
    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.

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