Veggie Mediterranean Penne

2 tsp olive oil
2 small zucchini, sliced
2 medium bell peppers, sliced
1 cup cherry tomatoes, halved
1/2 medium onion, diced
2 cloves garlic, minced
1 Tbsp Italian spices
1 (15oz) artichoke hearts in water, drained & halved
1/4 cup sundried tomatoes
1/3 cup balsamic vinegar
1 1/2 cups Ronzoni smart taste penne pasta
1/3 cup fat free feta cheese, crumbled

1. Heat olive oil in large skillet over medium-high heat. Add onions, zucchini, peppers and cherry tomatoes and cook until tender, about 5 minutes.

2. While vegetables are cooking, bring pot of water to boil and cook pasta according to package instructions for al dente. Drain, reserving a small amount of water, and set aside.

3. When vegetables are tender, add Italian herbs, garlic, artichoke hearts and sundried tomatoes. Mix well, and add balsamic vinegar. Allow the vinegar to reduce for a 2 - 3 minutes, stirring often.

4. Add the drained pasta to the vegetable mixture. Toss to coat, adding the reserved pasta water as needed. Sprinkle with black pepper and crumbled feta and serve immediately.

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user JSKASICK.