Vegetable & Feta Pasta

Sometimes I just need a big bowl of pasta, how about you?



D7K_7013This totally hit the spot and it was low in fat and calories. That’s what I like to call a win-win. Any vegetables you have on hand will work great in this! And, of course, the toasted pine nuts add the perfect crunch.


Vegetable & Feta Pasta
Serves 4

1/2 lb any kind of pasta you like, I used thin spaghetti
1/2 medium onion, sliced thin
1 large garlic clove, minced
1 cup mushrooms, stems removed & chopped
1 Roma tomato, chopped
1 cup zucchini, chopped
1/2 cup Brussels sprouts, halves & quartered
1/4 cup vegetable stock
1/4 cup feta cheese, crumbled (goat cheese would be an awesome substitute!)
1 tbsp Herbs de Provence, or Italian seasoning
Salt & pepper to taste
Olive oil
1/4 cup pine nuts, toasted (almonds or walnuts would be delicious in this, too)

Cook the pasta until al dente in a large pot of salted, boiling water. Drain and toss with a 1/2 tsp olive oil so it does not stick, set aside.

Heat the olive oil over medium-high heat and sauté the onion and garlic for a few minutes until aromatic. Add the remaining vegetables and spices. Cook for 5 minutes and add the stock. When the stock has reduced slightly turn off the heat and add the cheese. Toss together until the cheese begins to melt and thicken the sauce. Toss the sauce with the pasta and serve sprinkled with pine nuts.


D7K_7038Mmm comfort.



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