Potluck goes Mediterranean!

I don't know about your office but I have found that healthy office potluck options are pretty much null.  They just don't exist. Most people just don't eat healthy. Well, let's just say that they don't eat the way that I do.  I wanted to exposed my coworkers to some good clean food with whole grain pasta and vegetables, low salt and full of flavor. Once again  Clean Eating magazine did not let me down.  I have made more recipes from the February 2011 issue than any other issue!  You should really pick this one up it's awesome!!

Now back to the food. I choose a Mediterranean dish that is on page 40.  It was a hit.  There was nothing left people ate it up!  I feel that I helped contribute to good health in the workplace. (as you can tell I am not a bit dramatic at all) 

Mediterranean Vegetable, White Bean & Feta Penne

6 oz whole-grain penne pasta (not my favorite so I chose rotini)

1 cup cooked white beans such as navy or cannellini, drained and rinsed well (I chose Great Northern Beans)

2 medium tomatoes, chopped (I seeded them as well)

4 cloves garlic, minced and divided

1 tbsp balsamic vinegar

1 tsp dried basil (I used Italian seasoning)

1/4 tsp red pepper flakes

1/4 tsp sea salt

1 medium zucchini cut into eighths (I used two small)

1 medium bell pepper, cut into thin strips and then into 2-inch pieces

1 cup crumbled feta (I used fat free)

2 tbsp olive oil

Cook pasta according to package directions adding beans during the last minute of cooking. (I forgot to do this and I just added them when the pasta was done, all was good)

 Meanwhile in a medium bowl, combine tomatoes, 2 cloves of the garlic, vinegar, basil, pepper flakes and salt; set aside

Heat 1 tbsp oil in a large skillet, on medium high, tilt skillet to coat bottom. Add zucchini and bell pepper and cook for 4 minutes or until edges begin to brown, stiring frequently. Add remaining 2 cloves garlic and cook 15 seconds, stirring constantly. Remove from heat and add tomato mixture and drizzle with remaining 1 tbsp oil. cover to keep warm.

Drain pasta/bean mixture, place in serving bowl and sprinkle with rosemary and about 1/4 cup of the feta. Spoon zucchini mixture over the top and finish with remaining feta.  (I gently mixed it together)

Get your yum on!