This Greek-inspired pasta dish features zucchini, bell pepper, peas, fresh mint and feta. Cherry tomatoes and chopped kalamata olives also work well.

Makes 8 servings, about 1 1/2 cups each

ACTIVE TIME: 30 minutes

TOTAL TIME: 30 minutes

EASE OF PREPARATION: Easy

2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
1 medium onion, sliced
1/2 teaspoon salt
1 yellow bell pepper, sliced
1 medium zucchini, trimmed, halved lengthwise and thinly sliced
3 cloves garlic, minced
1/2 cup dry white wine
Freshly ground pepper to taste
1 pound whole-wheat penne
1 1/2 cups baby peas (if frozen, rinse under warm water and drain)
1/2 cup packed fresh mint leaves, chopped
3/4 cup crumbled feta cheese (4 ounces)

1. Put a large pot of water on to boil.
2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and salt and cook, stirring occasionally, until the onion is beginning to brown, 3 to 5 minutes.
3. Add bell pepper and zucchini to the onion. Cook, stirring, until the vegetables are just beginning to soften, 3 minutes. Stir in garlic and continue cooking until fragrant, 1 minute more. Stir in wine and pepper; simmer until most of the wine has evaporated, 1 to 2 minutes.
4. Meanwhile, cook penne in the boiling water according to the package directions, until al dente. Drain, reserving 1/2 cup of the cooking liquid. Return the pasta to the pot.
5. Stir the reserved cooking liquid and the vegetables into the pasta along with the remaining 1 tablespoon oil, peas, mint and feta.

NUTRITION INFORMATION: Per serving: 305 calories; 6 g fat (3 g sat, 3 g mono); 13 mg cholesterol; 51 g carbohydrate; 10 g protein; 8 g fiber; 326 mg sodium; 236 mg potassium.
Nutrition bonus: Vitamin C (75% daily value).
3 Carbohydrate Servings
Exchanges: 3 starch, 1 vegetable, 1 fat

My husband and I enjoyed this dish very much and will make it again.

Mary, Valley Springs, CA

The dish is great, but it will be better when everything is fresh from the garden and more economical.

d.kirk, Reedsburg, WI

This dish is wonderful. Other vegetables can be added. I used edemame instead of peas and added cherry tomatoes. Greek olives would be nice. very delicious and healthy!

Jean, Howell, MI

This recipe is very good and filling. The mint added a nice touch, and it tastes just as good if not better the next day. The next time I make it though I'll probably add another zucchini and some more peas.

Brianne, Ne

An unremarkable dish. Might be improved by adding stronger flavors, like Kalamata olives and cherry tomatoes. I won't make it again.

Deborah, Cincinnati, OH