Description
South beach diet online (phase 2)
when zucchini and summer squash fill the garden, we turn to this flavorful pasta dish, which can easily be doubled or tripled for a big outdoor gathering. In place of basil, try fresh cilantro, mint, regular chives, or garlic chives.
Ingredients
- Extra Virgin Olive Oil
- Onion
- Garlic Cloves
- Pepperoncini Peppers
- Salt
- Fresh Ground Black Pepper
- Whole Wheat Penne
- Zucchini
- Reduced-fat Goat Cheese
- Cherry Tomatoes
- Fresh Basil
Instructions
- In a large nonstick skillet, heat 1 teaspoon of the oil over medium-high heat
- Add onion and garlic, reduce the heat to medium, and cook, stirring frequently, until onion is softened, 3 to 4 minutes
- Add remaining 1 teaspoon oil, pepperoncini, salt, and pepper
- Reduce the heat to low and continue cooking, stirring occasionally, for 2 to 3 minutes to flavor the oil
- Remove from the heat and keep warm
- Bring a large pot of lightly salted water to a boil
- Cook pasta according to package directions until al dente
- Reserving 2 tablespoons of pasta cooking liquid, drain pasta
- Add pasta, reserved pasta cooking liquid, zucchini, cheese, tomatoes, and basil to skillet
- Toss to combine
- Cook over medium heat until pasta is just heated through and cheese is melted, 1 to 2 minutes
- Season with additional pepper to taste and serve warm