Scale

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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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.

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.