If you’re craving a vibrant, wholesome pasta dish that’s bursting with fresh flavors, this Mediterranean Vegetable Penne is exactly what you need. Loaded with colorful vegetables, briny olives, and a touch of creamy feta, this recipe brings the sunny flavors of the Mediterranean straight to your table. It’s the perfect balance of light and satisfying—ideal for busy weeknights or relaxed weekend dinners.
One of the best things about this dish is how simple and versatile it is. With just a handful of pantry staples and fresh produce, you can create a restaurant-quality meal in under 40 minutes. The combination of garlic, olive oil, and herbs enhances the natural sweetness of the vegetables, while a splash of lemon juice adds a refreshing brightness that ties everything together beautifully.
This Mediterranean pasta is also a fantastic option for those looking to eat healthier without sacrificing flavor. Packed with fiber-rich vegetables and heart-healthy fats, it’s a nourishing meal that feels indulgent but is actually quite balanced. Plus, it’s easy to customize—add your favorite protein like grilled chicken or chickpeas, or keep it completely plant-based for a delicious vegan option.
Whether you’re meal prepping for the week or serving a crowd, this Mediterranean Vegetable Penne is a guaranteed hit. Its bold colors, fresh ingredients, and irresistible aroma make it as visually appealing as it is delicious. Once you try it, you’ll find yourself coming back to this easy, flavor-packed pasta again and again.
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Mediterranean Vegetable Penne
This Mediterranean Vegetable Penne is a vibrant, flavor-packed pasta dish loaded with fresh vegetables, olive oil, garlic, and herbs. It’s light yet satisfying, perfect for a quick weeknight dinner or a healthy meal prep option.
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
12 oz penne pasta
2 tbsp olive oil
3 cloves garlic, minced
1 zucchini, sliced
1 yellow squash, sliced
1 red bell pepper, chopped
1 cup cherry tomatoes, halved
1/2 cup red onion, thinly sliced
1/2 cup kalamata olives, pitted and sliced
1 tsp dried oregano
1/2 tsp dried basil
Salt and pepper to taste
1/4 cup crumbled feta cheese
2 tbsp fresh parsley, chopped
Juice of 1/2 lemon
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Instructions
Cook Pasta:
Bring a large pot of salted water to a boil and cook penne according to package instructions. Drain and set aside.
Sauté Vegetables:
Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant.
Add Veggies:
Add zucchini, squash, bell pepper, and onion. Cook for 6–8 minutes until tender but still slightly crisp.
Add Tomatoes & Olives:
Stir in cherry tomatoes, olives, oregano, basil, salt, and pepper. Cook for another 2–3 minutes.
Combine:
Add cooked pasta to the skillet and toss to combine.
Finish:
Remove from heat and stir in lemon juice, feta cheese, and fresh parsley.
Serve:
Serve warm with extra feta or a drizzle of olive oil if desired.
Notes
Cooking Tips
- Don’t overcook the veggies – keep them slightly crisp for the best texture.
- Salt your pasta water well to enhance flavor from the start.
- Use high-quality olive oil for that authentic Mediterranean taste.
- Add a splash of pasta water if the dish feels dry when mixing.
Variations
- Add Protein: Toss in grilled chicken, shrimp, or chickpeas.
- Make it Vegan: Skip the feta or use a plant-based alternative.
- Spicy Kick: Add red pepper flakes for heat.
- Whole Grain Option: Use whole wheat or chickpea pasta for extra fiber and protein.
- Creamy Version: Stir in a spoonful of hummus or Greek yogurt for a creamy twist.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Fat: 14g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 12g
