Penne with Feta, Zucchini and Summer Vegetables
Light Mediterranean pasta celebrating peak summer produce. Crisp-tender zucchini, bell peppers and cherry tomatoes toss with creamy feta and briny olives in olive oil, finished with fresh thyme. Quick enough for weeknight dinner, elegant enough for casual entertaining. This version lets vegetables shine without heavy cream or complicated techniques.
Ingredients
- 7 tbsp olive oil
- 1 garlic clove, crushed
- 7 oz zucchini, julienned
- 7 oz black olives
- ½ red capsicum, chopped
- ½ yellow capsicum, chopped
- 1 lb cherry tomatoes, halved
- 1 ¼ cups feta cheese, crumbled
- 1 tablespoon thyme
- 1 lb penne pasta, or pasta of choice
Instructions
- 1
Cook pasta in boiling salted water until al dente. Drain, reserving a little olive oil.
- 2
Heat olive oil in a frying pan, add garlic, zucchini and both capsicums. Stir over high heat until vegetables are tender.
- 3
Add tomatoes and cook briefly.
- 4
Stir in feta cheese, olives and thyme. Cook 1 minute more and season to taste.
- 5
Toss vegetable and cheese mixture through the pasta. Garnish with chopped herbs.
Tips
Cut vegetables consistently for even cooking. Zucchini should cook through in 2-3 minutes without becoming mushy.
Don't overcook tomatoes; they release liquid and soften quickly. Brief heat preserves structure and tang.
Toss while warm so feta softens slightly and coats the pasta evenly without melting into a sauce.
Good to Know
Leftovers keep 2 days refrigerated in an airtight container. Best served fresh; pasta absorbs oil overnight.
Chop vegetables up to 4 hours ahead. Cook pasta and assemble just before serving.
Warm or at room temperature. Pair with crisp white wine (Pinot Grigio, Vermentino) or light red (Barbera).
Common Mistakes
Don't overcook pasta; al dente texture prevents mushiness when tossed with warm vegetables.
Don't skip the reserved olive oil on drained pasta; it prevents sticking and adds flavor.
Don't let tomatoes cook too long; 30 seconds prevents them from breaking down into sauce.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this vegan?
Replace feta with firm tofu, ricotta salata, or cashew cheese. Use the same weight for tofu, slightly less for hard cheeses due to density. Skip feta's tang with extra olives or a squeeze of lemon juice.
What if I don't have fresh thyme?
Dried thyme works at 1 teaspoon (one-third the fresh amount). Oregano, basil or marjoram are good alternatives. Add dried herbs early so they rehydrate in the pan's heat.
Can I make this ahead and reheat?
Assemble just before eating for best texture. If made ahead, store components separately and toss when warm. Reheated pasta becomes soft; eat cold or room temperature instead.