Mediterranean Vegetable, White Bean & Feta Penne
This light recipe makes a perfect mid-week dinner when you're short on time.
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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
- 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.
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