20-minute pasta dinners

Savor the fresh flavors of the Mediterranean in this beefy dish packed with veggies and tangy feta cheese

12 oz. ground beef

1 red onion, cut into

1⁄4" strips 1 tsp. salt

1⁄2 tsp. pepper

2 small zucchini (about

10 oz. total)

1 small eggplant (about 8 oz.)

2 Tbs. olive oil

1 large red pepper, cut into

1⁄4" strips 1 (14.5 oz.) can diced tomatoes with basil, garlic and oregano 8 oz. rigatoni pasta, cooked and drained 6 oz. crumbled feta cheese 1⁄ cup yellow cherry tomatoes, halved 2 1⁄ cup sliced basil leaves 2

In nonstick skillet over medium-high heat, cook beef, onions, 1⁄ tsp. salt and 2 1⁄ tsp. pepper, stirring often, 5 min. or 4 until beef is browned. Remove; reserve. Cut zucchini and eggplant into 1⁄4"- thick slices; halve slices crosswise.

Heat oil in clean skillet over mediumhigh heat. Add eggplant, zucchini, peppers and remaining salt and pepper; cook, stirring, 10 min. Stir in diced tomatoes with juices and beef; bring to a simmer. Cover; cook 6 min. Stir in pasta, feta, cherry tomatoes and basil.

Servings: 6. Kitchen time: 45 min. Total time: 45 min.

Calories: 406 Protein: 23g Fat: 17g (7g sat.) Chol.: 62mg Carbs.: 41g Sodium: 891mg Fiber: 4g Sugar: 9g