Garden Pasta Primavera

• 1 tablespoon olive oil, divided
• 1 medium onion, sliced
• 1/2 teaspoon sea salt (optional)
• 1 yellow pepper, sliced
• 2 garlic cloves, minced
• 1 medium zucchini, halved and sliced
• 1/2 cup dry white wine
• 1/4 - 1/2 teaspoon fresh ground pepper
• 16 ounces whole wheat penne (any pasta will do)
• 1 1/2 cups fresh peas (frozen will work)
• 1/4 cup mint leaf, chopped finely
• 4 ounces reduced-fat feta cheese, crumbled

1. Bring water to boil for noodles. Cook until al dente while preparing veggies; drain and RESERVE 1/2 cup of cooking liquid.
2. Meanwhile, heat 1/2 tablespoon oil over medium high heat. Saute onion, adding salt if desired, 3-5 minutes.
3. Add yellow pepper and zucchini, stirring until veggies just begin to soften, 3-4 minutes. Add garlic and cook for one more minute.
4. Stir in white wine & fresh pepper, simmer until wine has evaporated.
5. Return pasta to pot, add cooking liquid, veggies, 1/2 tablespoon olive oil, fresh peas, mint and crumbled feta.

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

Taken from www.food.com/recipe/garden-pasta-primavera-300528 (may not work)