HUNTINGTON -- This Greek-inspired recipe for pasta primavera is healthy and provides eight servings, with one serving equal to about one-and-a-half cup.

Ingredients needed:

2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided

1 medium onion, sliced

1/2 teaspoon salt

1 yellow bell pepper, sliced

1 medium zucchini, trimmed, halved lengthwise and thinly sliced

3 cloves garlic, minced

1/2 cup dry white wine

Freshly ground pepper to taste

1 pound whole-wheat penne

11/2 cups baby peas (if frozen, rinse under warm water and drain)

1/2 cup packed fresh mint leaves, chopped

3/4 cup crumbled feta cheese

Put a large pot of water on to boil.

Heat two teaspoons of oil in a large non-stick skillet over medium-high heat. Add onion and salt and cook, stirring occasionally, until the onion is beginning to brown, three to five minutes.

Add bell pepper and zucchini to the onion. Cook, stirring, until the vegetables are just beginning to soften, for three minutes. Stir in garlic and continue cooking until fragrant, one minute more. Stir in wine and pepper. Simmer until most of the wine has evaporated, one to two minutes.

Meanwhile, cook penne in the boiling water according to package directions, until al dente. Drain, reserving a half-cup of cooking liquid. Return the pasta to the pot.

Stir the reserved cooking liquid and the vegetables into the pasta along with the remaining one tablespoon of oil, peas, mint and feta.

This recipe is 305 calories per serving, with six grams of fat, 13 milligrams of cholesterol, 51 grams of carbohydrate, 10 grams of protein, 8 grams of fiber, 326 milligrams of sodium and 236 milligrams of potassium.

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