Zucchini and Feta with Penne
- Ready In:
- 17mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 8 ounces penne
- 1 tablespoon olive oil
- 1⁄2 teaspoon dried oregano
- 2 medium zucchini, halved lengthwise and sliced
- 2 cloves garlic, peeled,crushed
- 3⁄4 cup reduced-sodium fat-free chicken broth
- 1⁄2 teaspoon grated fresh lemon rind
- 1 1⁄2 tablespoons fresh lemon juice
- 1⁄4 teaspoon black pepper
- 2⁄3 cup crumbled basil and tomatoes feta cheese or 2/3 cup plain feta (about 2 1/2 ounces)
directions
- Cook the pasta according to the package directions, omitting salt or fat.
- While the pasta cooks, heat the oil in a large skillet over medium-high heat.
- Add the oregano, zucchini and crushed garlic; saute 3 minutes.
- Stir in the broth, rind, juice and pepper.
- Add the pasta and cheese; toss well.
- Serve immediately.
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Reviews
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Made this as posted, other than omitting the lemon zest, and I used vegetable broth. I had some peppadews stuffed with feta, so I chopped a couple very finely and added them, plus I used beautiful soft feta that I get in a local market. A lovely way to use zucchini, which is not my favourite vegetable. DH and I very much enjoyed this recipe, and it is so easily prepared, (and I can see it would be very versatile), using ingredients always available in my kitchen, that I know I will be making this often, an ideal mid-week supper after a long day at work. Thank you Tish!
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Love this recipe!! I'm going to pass this one around for sure, since it is quick, easy, and full of flavor. I also love that it is easily interchangeable...I can add shrimp if i have it, or switch out the zucchini for asparagus if that's whats on sale at the store that week. I agree with other reviewer about the lemon being a bit strong, so I just choose either the lemon juice or the zest instead of both.
Tweaks
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Love this recipe!! I'm going to pass this one around for sure, since it is quick, easy, and full of flavor. I also love that it is easily interchangeable...I can add shrimp if i have it, or switch out the zucchini for asparagus if that's whats on sale at the store that week. I agree with other reviewer about the lemon being a bit strong, so I just choose either the lemon juice or the zest instead of both.
RECIPE SUBMITTED BY
TishT
Las Vegas, Nevada
I live in Las Vegas. I was lucky enough to run into Recipezaar around Nov. 2000 and got hooked quickly. I am a cookbook collector and have been collecting recipes for as long as I can remember. My DH had to build in shelves for all my cookbooks! I like to dabble with OAMC and for a few years hosted the Budget/OAMC forum with some great people over there. Even though I don't work in the forum any longer I've set up a lot of cookbooks for the purpose of OAMC and stretching food that might be helpful. Please feel free to check them out! I go on food jags and cooking jags! Please come say hi to me and chat on facebook. I currently host a blog for saving money through finding deals and coupons if you are interested. Most of the time I try to cook and have a good dinner on the table but I'll be honest enough to say there is still fast food occasionally in the budget! I have had such wonderful support here whenever I need it. Thank you all for being here! Just a quick note on how I rate recipes:
? 5 stars - This recipe is perfect. (My DH is truly a critic and doesn't give 5's unless it's amazing) I would recommend it to others and would definitely make again.
? 4 stars - This recipe was good but I would change something in it next time.
? 3 stars - This is a recipe I would not make again but it was OK
? 2 stars - This recipe I would not make again and we didn't like it at all
? 1 star - This recipes did not work out/taste was unappealing and wouldn't make again