Long Fusilli With Mini Peppers, Zucchini, and Feta

• 2 tbsp. olive oil
• 1 lb. baby bell peppers
• 1 large red onion
• 1 lb. long fusilli pasta
• 2 zucchini
• 1/2 c. Calamata olives
• 6 oz. feta cheese
• 1/2 tsp. Freshly ground pepper

1. Bring a large pot of salted water to a boil.
2. Meanwhile, heat olive oil over medium heat in a 5-quart Dutch oven; add peppers and onion and stir to combine.
3. Cover pot; cook 10 minutes, stirring often.
4. Add pasta to boiling water; cook according to package directions.
5. While pasta cooks, add zucchini and olives to onion mixture and cook uncovered, 10 minutes, tossing frequently, until vegetables are tender.
6. Drain pasta, reserving 1/2 cup of the cooking water.
7. Add pasta to vegetable sauce with feta cheese, black pepper, and reserved cooking water; toss.
8. Transfer to a pasta serving bowl.

olive oil, baby bell peppers, red onion, long fusilli pasta, zucchini, olives, feta cheese, freshly ground pepper

Taken from www.delish.com/recipefinder/fusilli-peppers-zucchini-feta-recipe (may not work)