Pasta Toss with Zucchini, Beans, Tomatoes, and Feta
Course: Pasta Salad
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Makes 6 Servings
8 ounces Dreamfields Rotini
1/3 cup olive oil (+1 teaspoon)
1 medium zucchini halved and sliced
1/2 cup roasted tomatoes (or sundried tomatoes in olive oil)
1 12 oz can cannellini beans drained and rinsed
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup feta cheese crumbled
Heat a skillet over medium heat. Add 1 tsp olive oil to the pan and add the sliced zucchini. Cook--not stirring--for 4-5 minutes on one side until the zucchini begins to brown. Stir the zucchini and cook for another 3-5 minutes until the zucchini is cooked.
Bring a large pot of water to a boil. Add a palmful of salt and stir in pasta, returning to a boil. Cook the pasta over medium heat, stirring occasionally for 8-9 minutes.
Add the tomatoes and beans to the pan with the zucchini. Cook over medium heat, about 5 minutes until everything is warmed through.
Once the pasta is cooked, drain and return it to the pot. Add the zucchini mixture to the pasta and toss together with the 1/3 cup olive oil, 1 tsp salt, and ¼ tsp pepper. Let the pasta cool for about 5 minutes, then stir in the crumbled feta cheese. Serve warm or chilled.
33 g Fat
40 g Carbohydrates
21 g Protein
7 g Saturated Fat
20 mg Cholesterol
1350 mg Sodium
15 g Dietary Fiber