Summer Veg Pasta with Feta
Bright, fresh, and bursting with Mediterranean flavors, this Summer Veg Pasta with Feta is the ultimate warm-weather comfort dish. Featuring tender zucchini, sweet cherry tomatoes, and vibrant red bell peppers sautéed in fragrant garlic and olive oil, this recipe captures the essence of summer produce. A pop of citrus from zesty lemon enhances the lightness, while creamy, tangy crumbled feta adds a savory depth that pairs perfectly with al dente pasta. Finished with aromatic fresh basil, this quick and easy 35-minute meal is perfect for weeknight dinners, picnics, or potlucks. Serve it warm or at room temperature for a versatile dish that embodies the flavors of sunshine.
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Recipe Information
Ingredients
- 300 g Pasta (penne or fusilli)
- 1 large Zucchini
- 200 g Cherry tomatoes
- 1 medium Red bell pepper
- 3 large Garlic cloves
- 3 tbsp Olive oil
- 1 medium Lemon (zested and juiced)
- 100 g Feta cheese
- 10 g Fresh basil leaves
- 0.5 tsp Salt
- 0.5 tsp Black pepper
Instructions
Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain and set aside.
While the pasta cooks, prepare the vegetables. Slice the zucchini into thin half-moons, halve the cherry tomatoes, and dice the red bell pepper. Mince the garlic.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the zucchini and red bell pepper, cooking for 5-6 minutes until softened.
Add the minced garlic to the skillet and cook for 1 minute until fragrant.
Add the cherry tomatoes and cook for 3-4 minutes until they soften and release some of their juices.
Stir in the lemon zest, lemon juice, salt, and black pepper. Toss to combine.
Add the cooked pasta to the skillet and toss everything together. Gradually add the reserved pasta water, one tablespoon at a time, if the mixture seems dry.
Turn off the heat and drizzle in the remaining 1 tablespoon of olive oil. Toss again to coat.
Crumble the feta cheese over the pasta and gently mix. Tear the basil leaves and sprinkle them on top.
Serve warm or at room temperature, garnished with additional basil leaves if desired.
Nutrition Facts
Calories |
1326 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.0 g | 87% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 4723 mg | 205% | |
| Total Carbohydrate | 142.5 g | 52% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 31.6 g | ||
| Protein | 39.4 g | 79% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 649 mg | 50% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1668 mg | 35% | |
*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.
