Penne with Zucchini and Feta

By VegasBartender

For variety, try yellow squash and any other short pasta.

Cooking Light

DECEMBER 2002

Ingredients

• 8 ounces uncooked penne (tube-shaped pasta)
• 1 tablespoon olive oil
• 1/2 teaspoon dried oregano
• 2 medium zucchini, halved lengthwise and sliced
• 2 garlic cloves, crushed
• 3/4 cup fat-free, less-sodium chicken broth
• 1/2 teaspoon grated lemon rind
• 1 1/2 tablespoons fresh lemon juice
• 1/4 teaspoon black pepper
• 2/3 cup (about 2 1/2 ounces) crumbled feta cheese

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

Cook the pasta according to package directions, omitting salt and fat.

While pasta cooks, heat oil in a large skillet over medium-high heat. Add oregano, zucchini, and crushed garlic; saute 3 minutes. Stir in broth, rind, juice, and pepper. Add pasta and cheese; toss well. Serve immediately.