Penne with Herbed Zucchini
(makes 4 servings)
| 8 | ounces (240 g) dry penne pasta |
| 1 | tablespoon (15 ml) olive oil |
| 8 | small zucchini, about 2 pounds (960 g) total, sliced in half lengthwise, then cut into 1/3-inch (0.8 cm) pieces |
| 3 | cloves garlic, minced |
| 1 | tablespoon (15 ml) fresh thyme leaves or 1 teaspoon (5 ml) crushed dried |
| 1 | tablespoon (15 ml) fresh oregano leaves or 1 teaspon (5 ml) crushed dried |
| 2 | ounces (60 g) low-fat feta cheese, crumbled |
| 1/4 | cup (180 ml) reserved pasta cooking water |
| freshly ground pepper |
- Bring a large pot of water to a boil; add the penne and cook to al dente, following the package directions.
- Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the zucchini and saute until they begin to brown, turning frequently. Lower heat to medium-low and add the garlic. Cook until garlic is softened, but not browned, about 3 minutes.
- Reserve 1/4 cup (180 ml) of the pasta cooking water. Drain the pasta. Toss with the zucchini and herbs. Add the crumbled feta cheese and drizzle with the pasta water. Tosss again. Serve immediately.
| Per serving: | 302 calories (18% calories from fat), 13 g protein, 6 g total fat (1.7 g saturated fat), 51 g carbohydrate, 4 g dietary fiber, 5 mg cholesterol, 199 mg sodium |
| Diabetic exchanges: | 3 carbohydrate (3 bread/starch), 1 vegetable, 1 fat |
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