Saturday, August 18, 2018

GARDEN PENNE PASTA

4-oz uncooked penne pasta
1 can (15-oz) navy beans, rinsed and drained
1 1/2 cups diced green bell pepper
1 cup grape tomatoes, halved
1/4 cup chopped fresh basil
1/4 tsp salt
2-oz crumbled reduced-fat feta cheese

Cook the pasta according to the package directions without adding salt or fat (butter or oil).  Add the beans during the last few minutes of cooking.

While pasta cooks, spray a large skillet with nonstick cooking spray and set over medium-high heat.  Cook the peppers 4 minutes or until crisp-tender, stirring frequently to prevent burning.  Stir in the tomatoes and cook about another 4 minutes or until tender, continuing to stir occasionally.  Remove from the heat.

Drain the pasta mixture and place on a serving platter with low sides or in a shallow serving bowl.  Sprinkle with the basil and the salt.  Spoon the bell pepper mixture over all and top with the cheese.
Yield: 4 servings



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