Categories: zucchini

Ingredients

• 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
• 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)

Directions

1. Put a large pot of water on to boil.

2. 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.

3. Add bell pepper 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.

4. 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.

5. Stir the reserved cooking liquid and the vegetables into the pasta along with the remaining 1 tablespoon oil, peas, mint and feta.

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