Categories: Pasta

Ingredients

• 2 1/2 cups uncooked whole wheat bow tie pasta
• 1 tbsp olive oil
• 1 medium zucchini, sliced
• 2 garlic cloves, minced
• 2 large tomatoes, chopped
• 15 oz can cannellini beans, rinsed and drained
• 2.25 oz can sliced ripe olive, drained
• 3/4 tsp ground pepper
• 1/2 cup crumbled feta

Directions

1. Cook pasta as directed. Drain, reserving 1/2 cup of pasta water.

2. In a skillet, heat oil over medium-high heat. Add zucchini; cook and stir 2-4 minutes or until crisp-tender. Add garlic; cook 30 seconds longer. Stir in tomatoes, beans, olives and pepper; bring to a boil. Reduce heat; simmer, uncovered, 3-5 minutes or until tomatoes soften, stirring the mixture occasionally.

3. Add the pasta; toss, adding enough pasta water to moisten. Stir in cheese.

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