Name: Penne with Broiled Vegetables and Feta Cheese
Yield: 2 servings; can be doubled
Ingredients: 1/2 pound penne pasta; 2 small zucchini, quartered lengthwise, cut into 2-inch strips; 1 medium-size red bell pepper, cut into 2x1/2-inch strips; 1/2 cup bottled balsamic vinaigrette; 1/2 cup crumbled garlic-and-herb feta cheese (about 2 ounces); 2 tablespoons chopped fresh mint

Canned chicken soup with a bit of oregano and lemon juice, accompanied by warm pita bread, starts the meal with the proper Greek flavors. Purchased baklava and strong coffee splashed with ouzo conclude the dinner in a spirited way.

Recipe information

Yield
2 servings; can be doubled

Ingredients

1/2 pound penne pasta

2 small zucchini, quartered lengthwise, cut into 2-inch strips

1 medium-size red bell pepper, cut into 2x1/2-inch strips

1/2 cup bottled balsamic vinaigrette

1/2 cup crumbled garlic-and-herb feta cheese (about 2 ounces)

2 tablespoons chopped fresh mint

Preparation

Step 1
Preheat broiler. Cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain pasta and place in large bowl.
Step 2
Meanwhile, combine zucchini and bell pepper in medium bowl. Add 3 tablespoons vinaigrette and toss to coat. Arrange vegetables on broiler pan; sprinkle with pepper. Broil vegetables until just tender and beginning to brown, stirring occasionally, about 10 minutes.
Step 3
Add vegetables to bowl with pasta. Mix in remaining vinaigrette, cheese and mint. Season with salt and pepper.

TagsPasta Penne Greek European Zucchini Squash Vegetable Bell Pepper Feta Cheese Dairy Mint Herbs & Spices Side Dinner Dairy Free Nut Free Vegetarian Vegan Quick Easy Weeknight Meals Broil Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes