Friday, December 23, 2011

Penne with Zucchini and Feta

Just a quick post tonight, for a dinner that comes together in minutes.  If you prefer, use yellow squash in place of the zucchini, or a mix of the two.  Also feel free to swap whatever short pasta shape you have in your pantry for the penne.  I'll be taking a few nights away from the kitchen for the holidays, so wishing everyone an early Merry Christmas!

  • 8 ounces uncooked penne pasta
  • 1 tablespoon olive oil
  • 1/2 teaspoon dried oregano
  • 2 medium zucchini
  • 2 crushed garlic cloves
  • 3/4 cup vegan chicken broth (prepared from Not Chick'n bouillon)
  • 1/2 teaspoon grated lemon rind
  • 1 and 1/2 tablespoons fresh-squeezed lemon juice
  • 1/4 teaspoon black pepper
  • 2/3 cup crumbled vegan feta (such as Sunergia)
1. Cook the penne according to package directions; drain and set aside.

2. Meanwhile, heat the olive oil in a large skillet over medium-high heat.  Cut the zucchini in half lengthwise and thinly slice.  Add to the skillet, along with the oregano and crushed garlic; saute for 3 minutes.  Stir in the chicken broth, lemon rind, lemon juice, and black pepper.  Add the pasta and feta, and toss to coat.

The pasta will be best served immediately.

Nutrition Info:
4 servings (1 and 1/2 cups), Calories 260

Tasting Notes:
A fresh and simple but delicious blend of ingredients.  The tender zucchini and salty feta paired perfectly.  Nothing fancy or complicated, but definitely a tasty and quick pasta to incorporate into your rotation.


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