5-Ingredient Pasta #4: Whole Grain Penne with Zucchini, Tomato and Feta

Feta, zucchini and tomato are classic Greek ingredients and they come together in this pasta like they've know each other forever.

5 ingredient, 5 ingredient pasta, autumn, feta, pasta, tomatoes, vegetarian pasta, zucchini
Serves 6
Serving Size: 6

5 Ingredient Pasta: Whole Grain Penne with Zucchini, Tomato and Feta / Mandy Maxwell / Katie Workman / themom100.com

Feta, zucchini and tomato are classic Greek ingredients and they come together in this 5 Ingredient Pasta like they’ve know each other forever.  Which they have.

A sprinkle of lemon zest and the juice of a lemon perks everything up considerably.  This is a vegetarian dish, but if you wanted to add some cooked chicken or shrimp it would be great, too.

5 Ingredient Pasta #4: Whole Grain Penne with Zucchini, Tomato and Feta / Mandy Maxwell / Katie Workman / themom100.com

Experimenting with whole grain pastas is a nice way to get more whole grains into your diet but regular pasta works perfectly well, too.  In these photos and in the video I used regular cavatappi, one of my all-time favorite shapes of pasta.  You could go for a tri-color pasta if you wanted extra color in this already colorful pasta.

5 Ingredient Pasta #4: Whole Grain Penne with Zucchini, Tomato and Feta / Mandy Maxwell / Katie Workman / themom100.com

And yes, it’s another way to use up all of that zucchini that’s flooding the garden and the farmers’ markets.  If you’re facing a log jam of zucchini, also try Modern Greek Salad, Crunchy Parmesan Zucchini CoinsZucchini Ribbon Salad, and Tomato, Zucchini and Bulgur Salad.

I love when earlier in the season you can find baby zucchini, which I used here, which are adorable, have very few seeds, and a nice firm texture.  And if baby zucchini are in your world, use them here.  Diced regular ripe tomatoes are very fine as well instead of the cherry or grape tomatoes; use about 4 large ones.

5 Ingredient Pasta #4: Whole Grain Penne with Zucchini, Tomato and Feta / Mandy Maxwell / Katie Workman / themom100.com

And, no I’m not counting the pasta, salt and olive oil as part of the 5-ingredients.  Otherwise you just have to make something like cacio e pepe, which is delicious, but doesn’t allow for much headroom in the old ingredient list.  You may also have noticed a sprinkle of parsley on top.   Yesssssss….I cheated.  And you can do (or not).  You could also go for slivered basil or sliced chives (or not).

5 Ingredient Pasta #4: Whole Grain Penne with Zucchini, Tomato and Feta / Mandy Maxwell / Katie Workman / themom100.com

Other ways to cheat the 5-ingredient limit (not for vegetarians): add diced cooked chicken, chunked cooked salmon, some shrimp.

But then again, you’re not going wrong with the recipe as is.

5 Ingredient Pasta #4: Whole Grain Penne with Zucchini, Tomato and Feta / Mandy Maxwell / Katie Workman / themom100.com

5-Ingredient Pasta #4: Whole Grain Penne with Zucchini, Tomato and Feta

Feta, zucchini and tomato are classic Greek ingredients and they come together in this pasta like they've know each other forever.
Course: Main Course
Cuisine: Italian/American
Servings: 6 People
Calories: 205kcal
Author: Katie Workman

Ingredients

5 Ingredient Pasta: Whole Grain Penne with Zucchini, Tomato and Feta

  • Kosher salt to taste
  • 1 pound whole grain or regular penne, cavatappi, or other short chunky pasta
  • 2 tablespoons olive oil
  • 1 large onion any color, diced
  • 2 medium zucchini or 7 to 8 baby zucchini, sliced
  • 2 pints cherry or grape tomatoes halved
  • 1 cup crumbled feta cheese
  • Zest and juice of 1 lemon
  • Freshly ground black pepper to taste

Instructions

  • Bring a large pot of water to a boil over high heat.  Salt the water generously, and let it return to a boil.  Add the pasta, and cook accordingly to package directions, stirring occasionally.  Before you drain the pasta make sure to remove a cup of the cooking water.
  • While the pasta is cooking, heat the olive oil in a large skillet.  Add the onions and sauté for 3 to 4 minutes until they start to soften and caramelize.  Add the zucchini and sauté until it starts to become tender, about 3 minutes.  Add the tomatoes and saute until they start to soften slightly release their juices, about 2 minutes.
  • Drain the pasta, reserving the cup of cooking water, and return the pasta to the pot with ½ cup of the cooking water.  Add the zucchini tomato mixture to the pot, along with 3/4 of the feta and the lemon zest an juice and toss well.  Season with salt and pepper to taste, and toss in the rest of the cooking water. Turn into a serving dish and sprinkle with the remaining feta (throw on a handful of chopped parsley if you have it handy).   Serve hot or warm.

Nutrition

Calories: 205kcal | Carbohydrates: 15g | Protein: 9g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 1160mg | Potassium: 661mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1061IU | Vitamin C: 50mg | Calcium: 199mg | Iron: 3mg
Tried this recipe?Mention @katieworkman100 or tag #dinnersolved!

5-Ingredient Pasta: Whole Grain Penne with Zucchini, Tomato and Feta: classic Greek ingredients come together in this pasta like they\'ve know each other forever.

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