Mediterranean Penne
Experience the vibrant flavors of the Mediterranean with this easy and delicious Mediterranean Penne recipe! Perfectly al dente penne pasta is tossed with a medley of fresh cherry tomatoes, briny Kalamata olives, sweet red bell peppers, and tender baby spinach, all sautéed with aromatic garlic and red onion in luscious extra virgin olive oil. A squeeze of lemon juice, a hint of dried oregano, and a crumble of creamy feta cheese bring all the zesty, savory notes together. This quick 35-minute dish is finished with a sprinkle of fresh parsley, making it a beautifully colorful, wholesome meal that’s perfect for weeknight dinners or sharing with friends. Bursting with fresh Mediterranean flavors and loaded with healthy veggies, this pasta is a surefire crowd-pleaser!
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Recipe Information
Ingredients
- 400 g penne pasta
- 1.5 cups cherry tomatoes
- 0.5 cups kalamata olives
- 1 red bell pepper
- 1 small red onion
- 4 garlic cloves
- 3 tbsp extra virgin olive oil
- 100 g crumbled feta cheese
- 2 cups baby spinach
- 2 tbsp lemon juice
- 1 tsp dried oregano
- to taste salt
- to taste black pepper
- 2 tbsp fresh parsley
Instructions
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Reserve 1 cup of the pasta water, then drain and set the pasta aside.
While the pasta cooks, prepare the vegetables. Slice the cherry tomatoes in half, pit and slice the kalamata olives, dice the red bell pepper, and finely slice the red onion. Mince the garlic.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the red onion and red bell pepper, and sauté for 4-5 minutes until softened.
Add the minced garlic to the skillet and cook for 1 minute, stirring frequently to prevent it from burning.
Add the cherry tomatoes and kalamata olives to the skillet. Sprinkle with dried oregano, salt, and black pepper. Cook for another 3-4 minutes, stirring occasionally, until the tomatoes begin to soften.
Add the baby spinach to the skillet and stir until it wilts, about 1-2 minutes.
Reduce the heat to low and add the cooked penne pasta to the skillet. Drizzle with the remaining 1 tablespoon of olive oil and the lemon juice. Toss everything together until well combined.
If the pasta seems dry, gradually add some of the reserved pasta water, a few tablespoons at a time, until the desired consistency is reached.
Remove the skillet from heat and gently stir in the crumbled feta cheese.
Garnish with freshly chopped parsley before serving.
Serve warm, and enjoy your Mediterranean Penne!
Nutrition Facts
Calories |
414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.7 g | 29% | |
| Saturated Fat | 6.3 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 1352 mg | 59% | |
| Total Carbohydrate | 41.8 g | 15% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 4.5 g | ||
| Protein | 12.2 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 160 mg | 12% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 336 mg | 7% | |
*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.
