Zucchini-Feta Pasta (Gluten-Free Option)

Ingredients

• 1 pound of your favorite fusilli pasta (we like Tinkyada brown rice fusilli)
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/3 cup yellow onion, finely diced
• 2 medium organic zucchini, diced
• 14 oz diced organic tomatoes with Italian herbs (we like Muir Glen or Eden Organics brand)
• 1/2 tsp sea salt
• 1/8 tsp freshly ground black pepper
• 1 tbsp fresh organic Italian parsley, minced
• 1/2 cup crumbled feta cheese

Instructions

1. Cook pasta according to directions. (If using brown rice pasta, be sure to thoroughly rinse in cold water once cooking time is complete and return to stockpot, set aside.)
2. Meanwhile, heat a large skillet over medium-high heat. Add olive oil, garlic and onion. Cook about one minute, then add the diced zucchini. Saute for about 5-6 minutes, until zucchini begins to soften.
3. Add tomatoes, salt and pepper. Stir and cover. Allow to simmer over low heat, until zucchini reaches desired tenderness.
4. Turn off heat. Mix in feta and parsley. If using brown rice pasta, pour zucchini-feta mixture over the pasta and rewarm over low heat.
5. Season with additional salt and pepper to taste.