Greek Pasta Primavera

This Greek pasta dish features zucchini, bell pepper, peas, spinach, feta, cherry tomatoes and Kalamata olives…yummy!

Total Time: 30 minutes

Ingredients (For 6-8 servings)

• 2 tablespoons plus 1 reserved tablespoon extra-virgin olive oil
• 1 bell pepper (color of choice), sliced thin
• 1 medium onion, sliced
• 4 cloves garlic, minced
• 1 medium zucchini, halved lengthwise and thinly sliced
• 1/2 cup dry white wine
• Freshly ground pepper, to taste
• 1/2 teaspoon ground sea salt
• 1 13oz box, whole-grain penne pasta (or favorite pasta)
• 1 1/2 cups baby peas, (if frozen, rinse under warm water and drain)
• 2 cups cherry tomatoes 
• 2 cups Kalamata olives
• Handful of fresh spinach
• 4oz feta cheese, crumbled
• 2 Tablespoons Herbs de Provence (a blend of  savory, fennel, basil, thyme, and lavender flowers) Yeh, I know it's not Greek...but it's good :)

Preparation

1. Put a large pot of water on to boil.
2. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat.
3. Add bell pepper and sauté until beginning to tender…3-4 minutes.
4. Add onion, garlic and sauté until the onion is beginning to brown, 2-3 minutes.
5. Add zucchini and cook, stirring, until all the vegetables are semi-tender, 3 minutes.
6. Stir in wine and simmer until most of the wine has evaporated, 3-4 minutes.
7. Add salt and pepper.
8. Meanwhile, cook pasta in the boiling water according to the package directions, until al dente.
9. Drain, reserving 1/2 cup of the cooking liquid in the pot. Return the pasta to the pot.
10. Stir the vegetables into the pasta along with the remaining 1 tablespoon oil, peas, tomatoes, olives, spinach, feta and Herbs de Provence.

Serve immediately or chill for a delicious cold pasta salad.

Nutrition

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.