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Dinner

Mediterranean Vegetable, White Bean & Feta Penne

This light recipe makes a perfect mid-week dinner when you're short on time.

None

Servings
4
Prep Time
20 min
Cook Time
10 min
Duration
30 min

Ingredients

  • 6 oz whole-grain penne pasta
  • 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

Preparation

  1. Cook penne al dente according to package directions, adding beans during the last minute of cooking.
  2. Meanwhile, in a medium bowl, combine tomatoes, 2 cloves garlic, vinegar, basil, pepper flakes and salt; set aside.
  3. 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.
  4. 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.

Nutrition Information

  • Serving Size 1 1/2 cups
  • Calories 353
  • Carbohydrate Content 44 g
  • Cholesterol Content 10 mg
  • Fat Content 12 g
  • Fiber Content 11 g
  • Protein Content 18 g
  • Saturated Fat Content 4 g
  • Sodium Content 631 mg
  • Sugar Content 6 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0.5 g