Greek Style Pasta Skillet
Transport your taste buds to the Mediterranean with this vibrant Greek Style Pasta Skillet! This one-pan dish combines al dente penne pasta with sautéed garlic, red onions, and a medley of fresh veggies like zucchini, cherry tomatoes, and baby spinach, all brought together with a drizzle of olive oil. Packed with briny kalamata olives, tangy feta cheese, and a squeeze of fresh lemon juice, this flavorful pasta skillet is seasoned with aromatic oregano and a hint of heat from optional red pepper flakes. Ready in just 35 minutes, it’s a quick and wholesome dinner bursting with Greek-inspired flavors. Perfect for busy weeknights or meal prep, this dish is easily adaptable and can be garnished with fresh parsley for a pop of color and freshness. Master the art of Mediterranean pasta with this flavorful skillet recipe!
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Recipe Information
Ingredients
- 12 oz penne pasta
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 red onion, diced
- 1 red bell pepper, diced
- 1 zucchini, sliced into half moons
- 1.5 cups cherry tomatoes, halved
- 0.5 cup kalamata olives, sliced
- 3 cups baby spinach
- 1 tsp dried oregano
- 0.25 tsp crushed red pepper flakes (optional)
- 0.5 tsp salt
- 0.25 tsp ground black pepper
- 0.75 cup feta cheese, crumbled
- 1 lemon, juiced
- 2 tbsp fresh parsley, chopped (optional garnish)
Instructions
Cook the penne pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and diced red onion, and sauté for 2-3 minutes until fragrant and softened.
Stir in the red bell pepper and zucchini. Cook for another 4-5 minutes until the vegetables begin to soften.
Add the cherry tomatoes and kalamata olives to the skillet. Cook for 2-3 minutes until the tomatoes start to release their juices.
Stir in the baby spinach and let it wilt, about 1-2 minutes.
Add the cooked pasta to the skillet along with the reserved pasta water. Stir well to combine.
Season with dried oregano, crushed red pepper flakes (if using), salt, and ground black pepper. Toss until everything is evenly coated and heated through.
Remove the skillet from heat and stir in the crumbled feta cheese and freshly squeezed lemon juice.
Serve immediately, garnished with chopped fresh parsley if desired.
Nutrition Facts
Calories |
349 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.7 g | 21% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 19 mg | 6% | |
| Sodium | 801 mg | 35% | |
| Total Carbohydrate | 40.9 g | 15% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 7.2 g | ||
| Protein | 11.0 g | 22% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 186 mg | 14% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 570 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
