Simple & Flavorful Rigatoni with Tomatoes - Quick Weeknight Dinner

INGREDIENTS

1 cup uncooked rigatoni or mostaccioli 1/4 cup sliced green onions 2 cloves garlic, minced 1 cup sliced zucchini 1 teaspoon chopped fresh basil or 1/4 teaspoon dried basil 1 teaspoon chopped fresh marjoram or 1/4 teaspoon dried marjoram leaves, crushed 1/8 teaspoon salt 1/8 teaspoon black pepper 1 cup coarsely chopped seeded plum tomatoes 1/4 cup (1 ounce) crumbled feta cheese or shredded part-skim mozzarella cheese

PREPARATION:

1. Prepare rigatoni according to package directions, omitting salt; drain.
2. Coat wok or large skillet with nonstick cooking spray; heat over medium-high heat. Add onions and garlic. Stir-fry 1 minute. Add zucchini, basil, marjoram, salt and pepper. Stir-fry 2 to 3 minutes or until zucchini is tender. Stir in tomatoes and pasta; heat through.
3. Divide pasta mixture onto four plates; sprinkle with cheese.

This recipe appears in: Italian NUTRITIONAL INFORMATION: Fiber 2 g Carbohydrate 19 g Cholesterol 6 mg Saturated Fat 1 g Total Fat 2 g Calories from Fat 17 % Calories 112 Protein 5 g Sodium 154 mg DIETARY EXCHANGE: Vegetable 1 Starch 1 Fat 1/2