One of our family favorites! Makes 4 servings.
2 tbls. olive oil
2 zucchini sliced
10 small sweet bell pepers sliced
1 cup grape tomatoes, halved
1/2 cup yellow onion, diced
2 cloves garlic, sliced
1 tbls. italian herbs
1 tsp. salt
1 15 oz artichoke hearts in water, drained and halved
1/4 cup sun dried tomatoes in oil
1/3 cup balsamic vinegar
1 1/2 cup whole wheat penne pasta
1/3 cup crumbled feta cheese
1/3 cup black olives halved
~Heat olive oil in large skillet on med-high heat.
~Add onions, garlic, zucchini, peppers and cherry tomatoes, saute until tender.
~While vegetables cook, bring pot of water to boil and cook pasta.
~Drain pasta, reserve a little pasta water and set aside.
~Add Italian herbs to vegetables, add artichoke hearts, black olives and sun dried tomatoes.
~Mix well, add balsamic vinegar.
~Allow balsamic vinegar to reduce a little. Mix to coat vegetables well.
~Add the drained pasta, mix well. Add a bit of hot pasta water if needed.
~Top with feta cheese.
Tips: I sometimes add cooked chicken breast for the extra protein benefits. Add more balsamic vinegar if needed, making sure to reduce it creating a sweet and sticky coating. I add extra sun dried tomatoes, since we love the texture and taste. To make it lower in calories I add more veggies and less pasta. It's also great without pasta as a veggie meal. This makes a perfect weekend lunch.
Calories: approx. 289, fat 10.7g, sat fat 2.5g, trans fat 0.0g, cholest. 8mg, sodium 760mg, carbs 39.7g, dietary fiber 7.7g, sugars 7.5g, protein 9.2g.