Skinny Mediterranean Pasta Recipes

Steps:

• In 4-quart Dutch oven, cook and drain pasta as directed on package, omitting salt. Return to Dutch oven; cover to keep warm.
• Meanwhile, in 12-inch nonstick skillet, heat oil over medium heat. Add onion; cook 3 to 4 minutes, stirring occasionally, until crisp-tender. Add zucchini and garlic; cook 2 minutes. Stir in chicken, tomatoes, tomato sauce, oregano and basil. Reduce heat to medium-low; simmer 5 to 7 minutes, stirring occasionally, until zucchini is tender and mixture is hot. Stir in olives.
• Pour chicken mixture over pasta. Top with feta cheese; toss to coat.

Steps:

• Preheat oven to 375 degrees
• Spaghetti squash if very hard to cut raw so I decided to bake it whole. Puncture some holes in the squash. This will let the steam escape while baking. Place in a shallow pan and bake for about an hour or so until a knife will insert easily into the squash. You can add a little water to the pan if you want. I like my squash a little crunchy but I was busy on the computer and I let it bake longer that I should have. It can get watery if you let it bake too long. If this happens, drain in a colander for a while after you shred it.
• While the squash if baking, chop zucchini into small pieces and steam for a few minutes. You want them crunchy, not mushy.
• Chop onion garlic and pepper and saute in olive oil until softened a bit.
• Add tomatoes and saute for a minute or two more
• Once squash has cooled a bit cut in half and remove seeds. Take a fork and start shredding. I love this part! And watch as it magically starts taking a spaghetti shape- it's really cool!
• Mix all ingredients together. Chop some fresh basil and add the feta cheese. Salt and pepper to taste and a little bit of lemon and your done.