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Feta Zucchini Pasta | The Nutritionist Reviews Feta Zucchini Pasta This is recipe 3 in my Euphrates feta mini recipe series.  I was craving a hearty pasta dish and this is what I came up with.

-1/2 large zucchini chopped
-3/4 cup portabello mushrooms chopped
-1 cup finely chopped kale
-1 lb whole wheat pasta
-1 jar pasta sauce
-1-1 1/2 cups crumbled Euphrates feta cheese 1. Cook pasta according to directions and chop up zucchini, mushrooms, and kale.
2. Once pasta is finished cooking, drain well and mix with sauce and chopped vegetables.
3. Add to a baking dish and preheat oven to 350.
4. Top with feta cheese.
5. Bake for 20-25 minutes until cheese in melted and pasta is hot.
Let cool for 5 minutes and eat!

This recipe makes a lot of food and is perfect for leftovers.  The following day, I ate it over a bed of steamed kale. Filling, healthy, and tasty!


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Hi, I'm Amanda