Tip: Although there is not meat in this entrée, adding chicken or shrimp would be a great idea.
Time: 30 minutes
Calories: 280 per serving
2 teaspoons extra-virgin olive oil
1 small onion, finely chopped
3 garlic cloves, minced
3 medium pepperoncinis (from a jar), minced
¼ teaspoon salt
1 pinch black pepper
8 ounces whole-wheat penne pasta
1 large zucchini, shredded
2 ounces crumbled reduced-fat goat cheese (1/3 cup)
1 cup grape tomatoes, halved
¼ cup fresh basil, chopped
In a large nonstick skillet, heat one 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, three to four minutes.
Add remaining teaspoon of oil, pepperoncini, salt and pepper.
Reduce the heat to low and continue cooking, stirring occasionally, for two to three 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 two tablespoons of the liquid, drain pasta.
Add pasta, reserved pasta 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, one to two minutes.
Season with additional pepper to taste and serve warm.