Pasta with Summer Veggies and Feta
A light summer salad that shows off the flavors of in season fresh veggies!
- 8 oz. whole wheat pasta
- 1 T. olive oil
- 1 T. butter
- 1 clove garlic
- 1 ear of corn
- 1 small zucchini
- 1 c. cherry tomatoes
- 1/4 tsp. salt and pepper
- 1/2 c. chicken broth or reserved pasta water
- 1/4 c. feta cheese
- 1 T. chopped fresh basil
- 1 T. chopped fresh parsley
Cook pasta according to package directions. Drain.
Halve tomatoes. Cut corn from cob. Cut zucchini into ribbons with vegetable peeler.
Heat oil and butter in a saucepan over medium heat. Add corn, zucchini, garlic salt and pepper. Sautee until tender about 5 minutes.
Add chicken broth. Stir over heat for a minute.
Add pasta and tomatoes to other veggies. Toss to combine.
Stir in feta, basil and parsley.