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!

Ingredients:

• 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.

Rating:
3.5