Garden Pasta

When a friend gave Audra some fresh jalapeños, she got creative. “After some thought, this meal came to life,” she says. “It’s delicious and great as a leftover, especially since the flavors tend to meld together in the fridge.”

cup crumbled feta cheese, divided 1/2 cup chopped fresh basil 1/4 cup lime juice 2 medium to large jalapeño chiles, seeded, deveined, minced 6 oz. angel hair pasta 4 tablespoons olive oil, divided 1/2 teaspoon coarse salt 1 1/2 cups cubed zucchini (1/2 inch)

1 1/2 cups cubed yellow summer squash (1/2 inch)

1 (8-oz.) pkg. button mushrooms, sliced 1 cup coarsely chopped white onion 3 garlic cloves, minced 1 (14-oz.) can diced tomatoes 1. Combine 1/2 cup of the cheese, basil, lime juice and chiles in medium bowl.

Cook pasta according to package directions; drain. Toss with 2 tablespoons of the oil and salt.

Meanwhile, heat remaining 2 tablespoons oil in large nonstick skillet over medium-high heat until hot. Cook zucchini, yellow squash, mushrooms and onion 10 minutes or until almost tender, stirring occasionally. Add garlic during last minute of cooking.

Stir in tomatoes. Add pasta and basil mixture; toss. Sprinkle with remaining 1/2 cup cheese.

(2-cup) servings PER SERVING: 480 calories, 23 g total fat (8 g saturated fat), 17 g protein, 53.5 g carbohydrate, 35 mg cholesterol, 935 mg sodium, 6 g fiber