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This is one of Colin Cowie’s ideas. Grill zucchini and corn to combine with whole wheat fusilli.

Prep: 15 minutes

Cook: 25 minutes

Makes: 6 servings

4 large zucchini, trimmed, cut lengthwise into 6 planks

1/4 cup olive oil

1/4 teaspoon salt

1/8 teaspoon freshly ground pepper

4 ears cooked corn, kernels cut off

1/3 cup crumbled Greek feta cheese

3 tablespoons chopped fresh oregano

1 pound whole wheat fusilli pasta

Prepare a grill or grill pan for high heat. Season zucchini with 1 tablespoon of the olive oil, salt and pepper. Place zucchini on grill; cook the zucchini until tender, about 5 minutes per side. Remove from grill, cut into 1/2-inch pieces.

Meanwhile, heat a large pot of salted water to a boil; add pasta. Cook according to directions; drain. Pour remaining 3 tablespoons of the olive oil into a skillet; heat over medium heat. Add the zucchini and corn. Season to taste. Cook, stirring occasionally, until the vegetables are hot, 3 to 5 minutes. Add the oregano and feta cheese. Toss; serve over the pasta.

NUTRITION INFORMATION: Per serving: 468 calories, 24 percent of calories from fat, 13 g fat, 3 g saturated fat, 7 mg cholesterol, 77 g carbohydrates, 15 g protein, 202 mg sodium, 8 g fiber