- 2 teaspoons plus
- 1 tablespoon extra-virgin olive oil, divided
- 1 medium onion, sliced
- 1/2 teaspoon salt
- 1 yellow bell pepper, sliced
- 1 medium zucchini, trimmed, halved lengthwise and thinly sliced
- asparagus, trimmed, halved lengthwise and thinly sliced
- 3 cloves garlic, minced
- 1/2 cup dry white wine
- Freshly ground pepper, to taste
- 1 pound whole-wheat penne
- 1 1/2 cups baby peas, (if frozen, rinse under warm water and drain)
- 1/2 cup packed fresh mint leaves, chopped
- 3/4 cup crumbled feta cheese, (4 ounces)
Put a large pot of water on to boil. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and salt and cook, stirring occasionally, until the onion is beginning to brown, 3 to 5 minutes. Add bell pepper, asparagus and zucchini to the onion. Cook, stirring, until the vegetables are just beginning to soften, 3 minutes. Stir in garlic and continue cooking until fragrant, 1 minute more. Stir in wine and pepper; simmer until most of the wine has evaporated, 1 to 2 minutes.
Meanwhile, cook penne in the boiling water according to the package directions, until al dente. Drain, reserving 1/2 cup of the cooking liquid. Return the pasta to the pot. Stir the reserved cooking liquid and the vegetables into the pasta along with the remaining 1 tablespoon oil, peas, mint and feta.
Per serving: 305 calories; 6 g fat ( 3 g sat , 3 g mono ); 13 mg cholesterol; 51 g carbohydrates; 10 g protein; 8 g fiber; 326 mg sodium; 236 mg potassium. Nutrition Bonus: Vitamin C (75% daily value).
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