Mediterranean Vegetable, White Bean & Feta Penne

This came from the Feb 2011 Clean Eating Magazine
I loved it

6oz whole grain penne pasta
1 cup cooked or canned white beans, drained and rinsed
2 med tomatoes chopped
4 garlic cloves, minced and divided
1 tbs balsamic vinegar
1 tsp dried basil
1/4 tsp red pepper flakes
1/4 tsp sea salt
1 tbsp plus 1 tsp extra virgin olive oil, divided
1 med zucchini, cut into eighths lengthwise and then into 2 in pieces
1 med bell pepper cut into small pieces
1/4 tsp dried rosemary
1 cup crumbled reduced fat feta cheese

Cook penne according to pasta directions, add beans during last min of cooking

Meanwhile in a med bowl combine tomatoes, 2garlic cloves, vinegar, basil, pepper flakes and salt, set aside

Heat 1 tsp olive oil in nonstick skillet, tilt to coat pan, add zucchini and bell pepper and cook 4 min or until edges begin to brown, stir frequently. Add remaining 2 garlic cloves and cook for 15 sec stirring constantly. Remove from heat ,stir in tomato mixture and drizzle with remaining 1 tbsp of oil. Cover to keep warm

Drain penne and bean mixture , place in serving bowl, sprinkle evenly with rosemary and all but 1/4 cup of feta. Spoon zucchini mixture over top and top with remaining feta