2 tbsp olive oil
2 small zucchini, sliced
10 small sweet bell peppers, sliced
1 c grape or cherry tomatoes, halved (or a can of diced tomatoes)
1/2 yellow onion, diced
1 tsp minced garlic
1 tbsp dried Italian herbs
1 tsp salt
1 15 oz artichoke hearts in water, drained and sliced in half
1/4 c sun-dried tomatoes in oil
1/3 c balsamic vinegar
1 1/2 c dry whole wheat penne
1/3 c crumbled fat-free feta cheese
Heat olive oil in large skillet over medium-high heat. Add onions, garlic, zucchini, peppers and cherry tomatoes and saute till tender. While vegetables are cooking, bring pot of water to boil and cook pasta according to package instructions till al dente. Drain (reserve a little of the pasta water) and hold.
When vegetables are tender, add Italian herbs, artichoke hearts and sundried tomatoes. Mix well, then add balsamic vinegar. Allow the vinegar to reduce for a few minutes, stirring often. The balsamic will become sweet and sticky and will coat the vegetables. Add the drained pasta to the vegetable mixture. Toss to coat the pasta, adding hot pasta water if necessary. Serve topped with feta crumbles and cracked black pepper.
Original recipe found here.
