3/4 lb (375 g) whole wheat spaghetti

3 zucchini, cut in half lengthwise and in 1/2-inch (1-cm) thick slices

1 red bell pepper, seeded and cut into strips

1/2 onion, thinly sliced

2 tablespoons (30 ml) olive oil

2 cloves garlic, finely chopped

1/2 cup (125 ml) white wine

3/4 cup (180 ml) chicken broth

3 oz (100 g) feta cheese, crumbled

1/4 cup (30 g) pine nuts, toasted

1/4 cup (10 g) small fresh basil leaves

Salt and pepper

In a large pot of salted boiling water, cook the pasta until al dente. Drain and oil lightly. Set aside.

In the same pot or large skillet, brown the zucchini, bell pepper, and onion in the oil for about 5 minutes. Season with salt and pepper.

Add the garlic and cook 1 minute. Deglaze with the wine and reduce until almost dry. Add the broth and bring to a boil.

Add the pasta and cook, stirring until the sauce coats the pasta. Adjust the seasoning. Pour into a serving dish. Sprinkle with the cheese, nuts, and basil.

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