Mediterranean food is not only incredibly healthy for you, but it’s so delicious! The unique flavors of sun-dried tomatoes, feta cheese and spices are good for the heart and for the taste buds. This Mediterranean penne with sun-dried tomatoes and Parmesan zucchini from Skinny Ms. is easy to make and fun to eat.
- 4 oz whole grain penne pasta
- 1 1/2 oz sun-dried tomatoes
- 4 oz baby spinach
- 1/4 cup Feta cheese
- 1/4 oz fresh basil
- 1 garlic clove
- 2 tbsp pine nuts
- 1/2 zucchini
- 2 tbsp grated Parmesan cheese
- Preheat the oven to 400 degrees.
- Bring 8 cups of water to a boil in a medium pot with 2 teaspoons salt
- Meanwhile, coarsely chop sun-dried tomatoes, mince the garlic, remove the basil leaves from their stems and chiffonade the basil. Set all aside.
- Cut the zucchini into 1/2 inch slices on a diagonal. Place in a single layer on a sheet pan lined with foil. Set aside.
- Once the water is boiling, add penne pasta and cook for 8-10 minutes until al dente. Reserve 1/4 cup pasta water. Drain pasta and set aside.
- Drizzle 1 teaspoon olive oil over zucchini. Sprinkle Parmesan cheese and salt and pepper over slices.
- Roast in oven for 8-10 minutes. Remove from oven and sprinkle with a quarter of the sliced basil leaves. Set aside.
- Heat 1 tablespoon olive oil in a large saute pan over medium-low heat. Add the garlic and cook for 30 seconds, until fragrant.
- Add the sun-dried tomatoes, 1/2 teaspoon salt and 1/4 teaspoon pepper and saute for 3 minutes.
- Add the penne pasta, 1/4 cup of pasta water and 1 tablespoon of olive oil, toss to coat.
- Add pine nuts, spinach and remaining basil to pasta mixture. Toss to combine. Cook for 2 minutes, allowing the spinach to slightly wilt.
- Plate the pasta. Top with 1/4 cup of feta cheese on each plate. Place the zucchini on the side. Enjoy!
The original recipe called for red chili flakes (which I omitted due to being a spice wuss). I also utilized only half the spinach because I HATE spinach.