1
Bring water to boil for noodles. Cook until al dente while preparing veggies; drain and RESERVE 1/2 cup of cooking liquid.
2
Meanwhile, heat 1/2 tablespoon oil over medium high heat. Saute onion, adding salt if desired, 3-5 minutes.
3
Add yellow pepper and zucchini, stirring until veggies just begin to soften, 3-4 minutes. Add garlic and cook for one more minute.
4
Stir in white wine & fresh pepper, simmer until wine has evaporated.
5
Return pasta to pot, add cooking liquid, veggies, 1/2 tablespoon olive oil, fresh peas, mint and crumbled feta.

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Nutrition Facts
Serving Size 1 (218g) Recipe makes 6 servings The following items or measurements are not included below: 1/4 teaspoon fresh ground pepper reduced-fat feta cheese
Calories 353
Calories from Fat 32		(9%)
Amount Per Serving		%DV
	Total Fat 3.6g	5%
	Saturated Fat 0.6g	2%
	Monounsaturated Fat 1.8g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 13mg		0%
Potassium 454mg		12%
Total Carbohydrate 68.2g		22%
	Dietary Fiber 9.2g	36%
	Sugars 3.6g
Protein 14.1g		28%
Vitamin A 451mcg		9%
Vitamin B6 0.4mg		20%
Vitamin B12 0.0mcg		0%
Vitamin C 78mg		131%
Vitamin E 0mcg		1%
Calcium 58mg		5%
Iron 3mg		20%
detailed view... how is this calculated?

Garden Pasta Primavera