Athenian Pasta Primavera

• 2 tablespoons olive oil, divided
• 1 onion, sliced
• 12 teaspoon salt
• 1 yellow pepper, sliced
• 1 zucchini, halved and sliced thinly
• 3 garlic cloves, minced
• 12 cup dry white wine
• 1 lb whole wheat penne
• 1 12 cups peas, thawed
• 12 cup mint leaf, chopped
• 34 cup feta, crumbled

1. cook penne according to package, reserving 1/2 cup of cooking liquid.
2. meanwhile, heat 1 tbs olive oil over medium high heat and saute onion with salt until tender and gold, 5 minutes.
3. add bell pepper and zucchini for 3 minutes and add garlic for 1 more minute.
4. stir in wine and fresh ground pepper (to taste), simmering until it's mostly evaporated, about 2 minutes.
5. add veggies to pasta with peas, 1 tbs olive oil, mint, feta and reserved cooking liquid.

olive oil, onion, salt, yellow pepper, zucchini, garlic, white wine, whole wheat penne, peas, mint leaf, feta

Taken from www.food.com/recipe/athenian-pasta-primavera-383028 (may not work)