The Nutritionist Reviews: Feta Zucchini Pasta -->

Feta Zucchini Pasta

This is recipe 3 in my Euphrates feta mini recipe series.  I was craving a hearty pasta dish and this is what I came up with.

Ingredients:
-1/2 large zucchini chopped
-3/4 cup portabello mushrooms chopped
-1 cup finely chopped kale
-1 lb whole wheat pasta
-1 jar pasta sauce
-1-1 1/2 cups crumbled Euphrates feta cheese

Directions:
1. Cook pasta according to directions and chop up zucchini, mushrooms, and kale.
2. Once pasta is finished cooking, drain well and mix with sauce and chopped vegetables.
3. Add to a baking dish and preheat oven to 350.
4. Top with feta cheese.
5. Bake for 20-25 minutes until cheese in melted and pasta is hot. 
Let cool for 5 minutes and eat!

This recipe makes a lot of food and is perfect for leftovers.  The following day, I ate it over a bed of steamed kale. Filling, healthy, and tasty!

3 comments:

  1. Maybe you can help me out - I cannot stand mushrooms (unless they're morel mushrooms and those are a delicacy) Can you suggest a "good" mushroom to maybe allow me to add them to meals and make my husband happy?

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  2. Portobellos soaked in Italian dressing and grilled are really great. You can put it on a bun, top with cheese, and add all your toppings like you would a burger.

    Also, regular mushrooms sold at the grocery stores are pretty flavorless if you really dislike the taste.

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  3. Hi,Amanda. Thanks for passing by and participating in Monday Mingle at ToughCookieMommy.com. I am now following via GFC and would love to add you to my followers too.

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