Shelly's Recipe

Garden Pasta

Category: Pasta

1 cup crumbled feta cheese, divided
1/2 cup chopped fresh basil
1/4 cup lime juice
2 medium to large jalapeño chiles, seeded, deveined, minced
6 oz. angel hair pasta
4 tablespoons olive oil, divided
1/2 teaspoon coarse salt
1 1/2 cups cubed zucchini (1/2 inch)
1 1/2 cups cubed yellow summer squash (1/2 inch)
1 (8-oz.) pkg. button mushrooms, sliced
1 cup coarsely chopped white onion
3 garlic cloves, minced
1 (14-oz.) can diced tomatoes

1. Combine 1/2 cup of the cheese, basil, lime juice and chiles in medium bowl.

2. Cook pasta according to package directions; drain. Toss with 2 tablespoons of the oil and salt.

3. Meanwhile, heat remaining 2 tablespoons oil in large nonstick skillet over medium-high heat until hot. Cook zucchini, yellow squash, mushrooms and onion 10 minutes or until almost tender, stirring occasionally. Add garlic during last minute of cooking.

4. Stir in tomatoes. Add pasta and basil mixture; toss. Sprinkle with remaining 1/2 cup cheese.

4 (2-cup) servings