1 Tbsp Basil
1/2 c crumbled feta
1/4 c pine nuts
1-2 garlic cloves, minced
1 hot pepper, minced
8 oz dry spaghetti or fettuccine (I used whole wheat linguini)
1 small onion, coarsely chopped (I used a red onion for some color)
1 medium zucchini, chopped
1 orange, 1 yellow, 1 red pepper, chopped
Greek salad dressing to taste, optional (I use Kraft Greek Feta and Oregano)
In a small bowl, combine first five ingredients. Prepare pasta according to directions; drain and keep warm. Meanwhile, chop vegetables and grill on medium high heat about 20 minutes. Serve noodles with grilled vegetables and top with cheese mixture and dressing if desired.
THIS WAS SO GOOD AND EASY TO PREPARE. YOU COULD MAKE IT GLUTEN FREE BY SUBSTITUTING GLUTEN FREE NOODLES OR QUINOA!
ALSO, CUT THE FAT BY USING A LOW FAT FETA AND A LITE DRESSING (LITE ITALIAN OR BALSAMIC WOULD WORK WELL TOO)!
LASTLY, I THOUGHT ABOUT ADDING A CAN OF BLACK BEANS FOR A TOUCH MORE PROTEIN AND FIBER…