Penne Pasta with Feta and Summer Vegetables
Brighten up your dinner table with this vibrant Penne Pasta with Feta and Summer Vegetables, a Mediterranean-inspired dish bursting with seasonal flavors! Perfectly al dente penne is tossed with a medley of sautéed zucchini, yellow squash, cherry tomatoes, and red bell pepper, all brought together by the tangy richness of crumbled feta cheese and a zesty touch of lemon. Fresh basil and a hint of crushed red pepper flakes add a fragrant finish, making this a light yet satisfying meal that’s ready in just 35 minutes. Ideal for summer evenings, this quick and easy vegetarian pasta recipe is perfect for weeknight dinners or leisurely al fresco dining. Serve it with a sprinkle of Parmesan for extra indulgence!
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Recipe Information
Ingredients
- 12 oz penne pasta
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 medium zucchini, diced
- 1 medium yellow squash, diced
- 1.5 cups cherry tomatoes, halved
- 1 red bell pepper, diced
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp crushed red pepper flakes (optional)
- 0.75 cup crumbled feta cheese
- 0.25 cup fresh basil leaves, chopped
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 0.25 cup grated Parmesan cheese (optional)
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 1/2 cup of pasta cooking water, then drain the pasta and set it aside.
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant.
Add the diced zucchini, yellow squash, and red bell pepper to the skillet. Cook for 5-6 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the halved cherry tomatoes, salt, black pepper, and crushed red pepper flakes (if using). Cook for another 3-4 minutes, allowing the tomatoes to start releasing their juices.
Add the cooked pasta to the skillet with the vegetables. Pour in the reserved pasta cooking water, 1-2 tablespoons at a time, to loosen the sauce. Stir to combine.
Remove the skillet from heat and gently fold in the crumbled feta cheese, chopped basil leaves, lemon zest, and lemon juice. Taste and adjust seasoning if necessary.
Serve immediately, garnished with additional crumbled feta or Parmesan cheese, if desired.
Nutrition Facts
Calories |
2162 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.1 g | 92% | |
| Saturated Fat | 28.4 g | 142% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 4780 mg | 208% | |
| Total Carbohydrate | 292.4 g | 106% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 20.6 g | ||
| Protein | 91.6 g | 183% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1162 mg | 89% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 2822 mg | 60% | |
*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.
