Peppery Zucchini Pasta

Prep time: 10 minutes | Cook time: 20 minutes | Serves: 4 (1 1/2-cup) Details: When zucchini and summer squash fill the garden, we turn to this flavorful pasta dish, which can easily be doubled or tripled for a big outdoor gathering. In place of basil, try fresh cilantro, mint, regular chives, or garlic chives. (Phase 2) Ingredients: 2 teaspoons extra-virgin olive oil 1 small onion, finely chopped 3 garlic cloves, minced 3 peperoncini (from a jar), minced 1/4 teaspoon salt 1/8 teaspoon freshly ground black pepper 8 ounces whole-wheat penne pasta 1 large zucchini, shredded 2 ounces reduced-fat goat cheese, crumbled (1/3 cup) 1 cup cherry or grape tomatoes, halved 1/4 cup chopped fresh basil

Nutritional Information: 260 calories 5 g fat (1.5 g sat) 46 g carbohydrate 13 g protein 6 g fiber 400 mg sodium

Directions: In a large nonstick skillet, heat 1 teaspoon of the oil over medium-high heat. Add onion and garlic, reduce the heat to medium, and cook, stirring frequently, until onion is softened, 3 to 4 minutes. Add remaining 1 teaspoon oil, pepperoncini, salt, and pepper. Reduce the heat to low and continue cooking, stirring occasionally, for 2 to 3 minutes to flavor the oil. Remove from the heat and keep warm. Bring a large pot of lightly salted water to a boil. Cook pasta according to package directions until al dente. Reserving 2 tablespoons of pasta cooking liquid, drain pasta. Add pasta, reserved pasta cooking liquid, zucchini, cheese, tomatoes, and basil to skillet; toss to combine. Cook over medium heat until pasta is just heated through and cheese is melted, 1 to 2 minutes. Season with additional pepper to taste and serve warm.