Zucchini Tomato Spaghetti

• 13oz/370g Whole Wheat Spaghetti
• 1 tbsp olive or cooking oil
• 4 medium zucchini, with peel, chopped
• 2 garlic cloves minced
• 4 Roma tomatoes, quartered lengthwise
• 4.5 oz light feta cheese cubed (about 3/4cup)
• 1/4 cup chopped fresh parsley
• 1 tbsp lemon juice
• 1/4 tsp pepper

Cook spaghetti according to package directions.

Heat olive oil in large frying pan on medium. Add zucchini and garlic. Cook for 5 to 10 minutes, stirring occasionally, until zucchini is softened.

Add tomato. Heat and stir for about 3 minutes until tomato just starts to soften. Add to spaghetti.

Add remaining 4 ingredients. Toss gently. Serves 6.

1 Serving: 328 cal, 8.2 g fat, 55 g carbs, 3 g fibre, 14 g protein 257 mg sodium.