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This Mediterranean vegetable pasta combines zucchini, bell pepper and cherry tomatoes with olives, lemon, herbs and olive oil. It serves 4 and takes about 30 minutes. There is no cream, as a little starchy pasta water turns the oil and vegetable juices into a light sauce.
Ingredients
- 340 g penne, fusilli, farfalle or whole-wheat pasta
- 2 tablespoons extra-virgin olive oil
- 1 small red onion, thinly sliced
- 1 red bell pepper, sliced
- 1 medium zucchini, sliced into half-moons
- 3 garlic cloves, finely chopped
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- 1 cup (about 150 g) cherry tomatoes, halved
- 1 cup (about 30 g) baby spinach
- 1/3 cup (about 50 g) Kalamata olives, sliced
- 2 tablespoons lemon juice and 1 teaspoon grated lemon zest
- 1/4 cup chopped fresh parsley or basil
- 1/3 cup (about 50 g) crumbled feta (optional)
- Salt and black pepper
Instructions
- Boil the pasta. Cook the pasta in well-salted boiling water until al dente. Save about 120 ml of cooking water, then drain.
- Brown the vegetables. Meanwhile, heat the oil in a large skillet over medium heat. Cook the onion for 2 to 3 minutes, then add the pepper and zucchini and cook for 5 to 6 minutes, until lightly colored but still firm.
- Add the flavorings. Stir in the garlic, oregano and pepper flakes for 30 seconds. Add the tomatoes and cook for 2 to 3 minutes, until they start to release their juices.
- Bring it together. Add the pasta, olives, spinach and about 60 ml of pasta water. Toss over low heat, adding more water a spoonful at a time until glossy.
- Finish. Off the heat, stir in the lemon juice, zest and herbs. Taste before adding salt, as the olives and feta are salty. Top with feta if using.
Tips
- Don’t crowd the pan. Too many vegetables at once will steam rather than brown, so use your widest skillet.
- Add the garlic late. It burns far faster than the other vegetables.
- Add the lemon and herbs off the heat to keep them fresh.
- Use a short shape. Twists and tubes catch small pieces better than a smooth, thin strand.
Variations
- More vegetables: add eggplant, mushrooms, broccoli, kale, artichoke hearts or roasted red peppers.
- More protein: stir in chickpeas, cooked shrimp or cooked chicken. Our chickpea pasta guide offers another option.
- Vegan: leave out the feta and add toasted nuts or seeds, and check that your pasta contains no egg.
- Gluten-free: use gluten-free pasta and follow its packet time.
- Roasted: roast the zucchini, pepper and tomatoes first for a deeper flavor, or try our roasted vegetable whole-wheat pasta.
- Cold: cool the pasta and vegetables quickly, then toss with the lemon and herbs, adding the feta just before serving.
Serving and storage
Serve it with a green salad or crusty bread. To reheat, add a splash of water and warm it gently until piping hot.
Refrigerate leftovers within 2 hours and eat them within 3 days. Whole-wheat pasta adds extra fiber, but the overall balance of the meal still depends on the portion and what you serve with it.
Frequently asked questions
Can I use frozen vegetables?
Yes, although they release more water. Cook them over fairly high heat and don’t crowd the pan.
What pasta works best?
Penne, fusilli and farfalle all work, as they hold small pieces of vegetable. See our pasta pairing guide for more.
Is it good for meal prep?
Yes, although the pasta will soften as it sits. Slightly undercook it, and loosen it with water when you reheat it.
For the basics, read our guides to cooking pasta and pasta water.
Further reading: Wikipedia: Mediterranean cuisine
Syed Yasar Arafat is the founder of PastaLoverz.com and a food research enthusiast with a focused interest in pasta varieties, traditional Italian cuisine, and balanced eating. Through PastaLoverz.com, he publishes well-researched articles that explain pasta types, cooking methods, and nutritional considerations in clear, practical terms to help readers make informed food choices.