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!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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
• 0 to taste salt
• 0 to taste black pepper
• 2 tbsp fresh parsley

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Add the minced garlic to the skillet and cook for 1 minute, stirring frequently to prevent it from burning.

Step 5

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.

Step 6

Add the baby spinach to the skillet and stir until it wilts, about 1-2 minutes.

Step 7

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.

Step 8

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.

Step 9

Remove the skillet from heat and gently stir in the crumbled feta cheese.

Step 10

Garnish with freshly chopped parsley before serving.

Step 11

Serve warm, and enjoy your Mediterranean Penne!

Nutrition Facts

Serving size	1228.6 grams (1228.6g)

Amount per serving	% Daily Value*
Calories	2546

Total Fat 101.80g	131%
Saturated Fat 24.20g	121%
Polyunsaturated Fat 0.00g
Cholesterol 89mg	30%
Sodium 5500mg	239%
Total Carbohydrate 340.50g	124%
Dietary Fiber 32.00g	114%
Total Sugars 15.60g
Protein 75.10g	150%

Vitamin D 0IU	0%
Calcium 639mg	49%
Iron 23mg	128%
Potassium 1921mg	41%

*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.

Source of Calories

Fat: 35.5%

Protein: 11.6%

Carbs: 52.8%