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Zucchini and Feta with Penne

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“In my search for my use of extra feta I found this recipe in a Cooking Light magazine, December 2002 issue”
READY IN:
17mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook the pasta according to the package directions, omitting salt or fat.
  2. While the pasta cooks, heat the oil in a large skillet over medium-high heat.
  3. Add the oregano, zucchini and crushed garlic; saute 3 minutes.
  4. Stir in the broth, rind, juice and pepper.
  5. Add the pasta and cheese; toss well.
  6. Serve immediately.

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