Zucchini and Feta with Penne
Brighten up your weeknight dinner routine with this Zucchini and Feta with Penne recipe—a Mediterranean-inspired dish that's light, flavorful, and ready in just 30 minutes! Tender penne pasta is tossed with golden sautéed zucchini, creamy crumbles of feta cheese, and a vibrant hint of lemon for a meal that's as refreshing as it is satisfying. Fresh herbs like parsley and basil elevate this easy pasta dish, while a drizzle of olive oil adds a glossy finishing touch. Perfect for a quick family dinner or a meatless meal option, this recipe balances nutritious veggies with indulgent flavors. Serve it warm with a sprinkle of red pepper flakes for a subtle kick or pair it with a crisp side salad to complete your feast.
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Recipe Information
Ingredients
- 400 grams penne pasta
- 2 medium-sized zucchini
- 150 grams feta cheese
- 3 tablespoons olive oil
- 2 cloves garlic
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley
- 2 tablespoons fresh basil
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 teaspoons red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil and cook the penne pasta according to the package instructions until al dente. Reserve 1/2 cup of the pasta water before draining.
While the pasta cooks, wash and trim the zucchini. Cut them into thin slices or half-moons.
Peel and finely mince the garlic cloves.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the garlic and sauté for 1 minute until fragrant, being careful not to let it burn.
Add the sliced zucchini to the skillet and cook for 5-6 minutes, stirring occasionally, until the zucchini softens and begins to brown slightly.
Stir in the lemon zest, lemon juice, and red pepper flakes (if using). Cook for another minute to combine the flavors.
Reduce the heat to low and gently crumble the feta cheese into the skillet, stirring just enough to let it soften slightly.
Add the cooked penne to the skillet along with the reserved pasta water, one tablespoon at a time, to loosen the sauce until you reach your desired consistency.
Chop the parsley and basil finely, then add them to the skillet. Stir to combine.
Season with salt and black pepper to taste, keeping in mind that feta is naturally salty.
Drizzle the remaining tablespoon of olive oil over the pasta for extra richness and shine.
Serve warm, garnished with additional fresh herbs if desired.
Nutrition Facts
Calories |
2366 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.8 g | 106% | |
| Saturated Fat | 26.8 g | 134% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 134 mg | 44% | |
| Sodium | 6625 mg | 288% | |
| Total Carbohydrate | 333.4 g | 121% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 28.1 g | ||
| Protein | 76.3 g | 153% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 839 mg | 65% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 1899 mg | 40% | |
*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.
