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Mediterranean Vegetable, White Bean & Feta Penne

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“I got this recipe from Clean Eating magazine. It's a healthy recipe with all natural ingredients and a great flavor!”
READY IN:
24mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook penne for 12 minutes in boiling water, adding beans during the last minute of cooking.
  2. Meanwhile, in a medium bowl, combine tomatoes, 2 cloves garlic, vinegar, basil, pepper flakes and salt; set aside.
  3. Heat 1 tsp oil in a large nonstick skillet on medium-high, tilting skillet to coat bottom lightly. Add zucchini and bell pepper and cook for 4 minutes or until edges begin to brown, stirring frequently. Add remaining 2 cloves garlic and cook for 15 seconds, stirring constantly. Remove from heat, stir in tomato mixture and drizzle with remaining 1 tbsp oil. Cover to keep warm.
  4. Drain penne-bean mixture, place in a serving bowl, sprinkle evenly with rosemary and all but 1/4 cup feta. Spoon zucchini mixture over top and finish with remaining feta.

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