Keto Mediterranean Penne with Sun-Dried Tomatoes
A vibrant, garden-fresh pasta combining al dente whole grain penne with roasted zucchini, wilted spinach, and tangy sun-dried tomatoes brightened by fresh basil. Garlic-infused olive oil carries pine nuts, feta, and parmesan through the dish. Light yet satisfying, this version layers roasted vegetables separately to preserve their texture, perfect for weeknight dinners or meal prep. The Mediterranean flavors work year-round but shine with summer zucchini.
Ingredients
- 4 ounce whole grain penne, cookedregular penne1:1texture preference
lighter bite
- ½ zucchini, sliced diagonally into half-inch pieces
- 1 clove garlic, minced or whole
- 1 ½ ounce sun-dried tomatoes
- 4 ounce fresh baby spinach
- ¼ ounce fresh basil
- 2 tablespoon pine nuts
- ¼ cup crumbled feta cheese
- 2 tablespoon parmesan cheese, grated
- 2 tablespoon + 1 teaspoon, olive oil
- 2 3/4 teaspoon, salt
- ½ teaspoon ground black pepper, divided
- ⅛ teaspoon crushed red pepper flakes
- 8 cup water, for boiling pasta
Instructions
- 1
Preheat oven to 400°F.
- 2
Bring 8 cups water with 2 teaspoons salt to boil in medium saucepan.
- 3
Slice zucchini diagonally into half-inch pieces. Arrange in single layer on foil-lined sheet pan.
- 4
Remove basil leaves from stems. Stack, roll, and slice thinly into chiffonade. Set aside.
- 5
Add penne to boiling water and stir. Cook 9 minutes until desired texture. Drain in colander, reserving 1/4 cup pasta water.
- 6
Drizzle zucchini with 1 teaspoon olive oil. Sprinkle parmesan, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Roast 9 minutes.
- 7
Remove zucchini from oven and sprinkle with quarter of basil. Set aside.
- 8
Heat 1 tablespoon olive oil in large saute pan over medium-low heat. Add garlic and cook 30 seconds until fragrant.
- 9
Add sun-dried tomatoes, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and red pepper flakes. Saute 3 minutes.
- 10
Add cooked penne, reserved pasta water, and 1 tablespoon olive oil. Toss to coat.
- 11
Add pine nuts, spinach, and remaining basil. Toss and cook 2 minutes until spinach wilts slightly.
- 12
Divide pasta between two plates. Top with feta. Arrange roasted zucchini on side. Serve.
Tips
Toast pine nuts in a dry skillet over low heat for 1-2 minutes before adding to pasta to enhance their nutty flavor and prevent them from becoming mushy.
Reserve pasta water before draining; its starch helps emulsify the olive oil and coat each piece of penne evenly.
Chiffonade basil just before serving to preserve its color and aromatic oils, adding half during cooking and half as a fresh finish.
Good to Know
Refrigerate leftovers in airtight container up to 3 days. Reheat gently in saute pan over low heat with splash of water or olive oil to restore pasta texture.
Prepare basil chiffonade, slice zucchini, and roast vegetables up to 4 hours ahead. Toast pine nuts and store in airtight container. Make pasta water reduction the day before.
Serve immediately while pasta is warm and spinach is just wilted. Crumble feta and scatter fresh basil over the top at the table for maximum visual appeal.
Common Mistakes
Cook pasta past 9 minutes to avoid overcooked, mushy texture that won't absorb sauce properly.
Skip reserving pasta water to avoid dry pasta that won't coat evenly with oil.
Add spinach too early to avoid turning dark and mushy instead of tender with slight texture.
Roast zucchini longer than 9 minutes to avoid dried-out, tough slices that lose their delicate flavor.
Substitutions
Dairy-Free Swaps
General Alternatives
lighter bite
FAQ
Can I make this dish vegan?
Yes. Replace feta with dairy-free ricotta or crumbled tofu, and parmesan with nutritional yeast. Use extra virgin olive oil to maintain richness. All other ingredients are naturally plant-based.
Can I freeze leftovers?
Not recommended. Pasta becomes mushy when thawed, and feta crumbles turn grainy. Instead, refrigerate up to 3 days and reheat gently over low heat with a splash of water or oil.
What if I don't have fresh basil?
Substitute with 1 teaspoon dried oregano stirred into the pan with sun-dried tomatoes, plus fresh parsley if available for brightness. Dried basil works but loses the signature fresh flavor of this dish.