1 cup cooked or BPA-free canned white beans (such as navy or cannellini), drained and rinsed well
2 tomatoes, chopped
4 cloves garlic, minced, divided
1 tbsp balsamic vinegar
1 tsp dried basil
1/4 tsp red pepper flakes
1/4 tsp sea salt
1 tbsp plus 1 tsp olive oil, divided
1 zucchini, cut into eighths lengthwise, then cut into 2-inch pieces
1 green bell pepper, seeded and cut into thin strips, then cut into 2-inch pieces
1/2 tsp dried rosemary
1 cup crumbled feta cheese, divided
Cook penne al dente according to package directions, adding beans during the last minute of cooking.
Meanwhile, in a medium bowl, combine tomatoes, 2 cloves garlic, vinegar, basil, pepper flakes and salt; set aside.
In a large nonstick skillet on medium-high, heat 1 tsp oil, tilting skillet to coat bottom lightly. Add zucchini and bell pepper and cook for 4 minutes or until edges begin to brown, stirring frequently. Add remaining 2 cloves garlic and cook for 15 seconds, stirring constantly. Remove from heat, stir in tomato mixture and drizzle with remaining 1 tbsp oil. Cover to keep warm.
Drain penne-bean mixture, place in a serving bowl, sprinkle evenly with rosemary and ¾ cup cheese. Spoon zucchini mixture over top and finish with remaining ¼ cup cheese.
Tip: If you want to add a little variety, try serving half the recipe on eggplant rounds and the other half on Portobello mushroom caps. They both take the same amount of cooking time and offer a toothsome, meaty texture.