"When we have fresh veggies, we toss them with pasta shapes like penne or bow tie. For add-ins, think heirloom tomatoes, onion and garlic. —Angela Buchanan, Longmont, Colorado..."
INGREDIENTS
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2-1/2 cups uncooked whole wheat bow tie pasta (about 6 ounces)
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1 tablespoon olive oil
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1 medium zucchini, sliced
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2 garlic cloves, minced
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2 large tomatoes, chopped
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1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
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1 can (2-1/4 ounces) sliced ripe olives, drained
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3/4 teaspoon freshly ground pepper
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1/2 cup crumbled feta cheese