Summer Pasta

13.25 oz box whole-wheat penne pasta

1 Tablespoon olive oil

1 Tablespoon garlic, chopped

1 small yellow onion, chopped

2 zucchinis, sliced and quartered

1 pint cherry tomatoes, sliced in half

2 yellow peppers, 1 inch slices

16 oz can Cannellini Beans, rinsed well

6 Tablespoons Pecorino Romano cheese, grated (or parmesan cheese)

pepper to taste

Boil pasta according to package directions.  Meanwhile, over medium high heat in large pan heat olive oil, add garlic and onions.  Sauté until garlic is lightly brown.  Add zucchini, tomatoes and peppers.  Sauté until onions are translucent and vegetables are soft, approximately 20 minutes.   Add beans to vegetables and heat through.  Place pasta in a large bowl, add cheese and vegetables, and toss well.  Makes 6 servings.

Per serving:

370 calories, 5 g fat, 1 g sat fat, 150 mg sodium, 12 g fiber, 19 g PRO

Tips and Twists:
Get creative and add your favorite variety of vegetables.  Change it up and replace Cannellini beans with black beans.  Add hot peppers for a spicy bite.  If whole-wheat pasta is not tolerated, try a blended pasta that's a mix of semolina flour and durum flour with added fiber.