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RECIPE
14 INGREDIENTS13 STEPS40min

Mediterranean Penne with Sun-Dried Tomatoes

4.5
2 Ratings
A recipe by Skinny Ms: "Pasta dishes don’t have to be smothered in a heavy sauce to taste amazing. This light penne dish was created to give that comfort food feeling without the extra fat. Simple to prepare and ready in a flash, you'll get plenty of nutrients and incredible flavor."
Mediterranean Penne with Sun-Dried Tomatoes Recipe | SideChef
A recipe by Skinny Ms: "Pasta dishes don’t have to be smothered in a heavy sauce to taste amazing. This light penne dish was created to give that comfort food feeling without the extra fat. Simple to prepare and ready in a flash, you'll get plenty of nutrients and incredible flavor."
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Chef'd
Chef’d brings you fresh ingredients and world famous recipes right to your doorstep!
https://www.getchefd.com/
40min
Total Time
$2.37
Cost Per Serving

Ingredients

US / METRIC
Servings:
2
Serves 2
1/4 cup
Crumbled Feta Cheese
1 clove
Garlic , minced
1 cup
Whole Grain Penne
1/8 tsp
Crushed Red Pepper Flakes
2 Tbsp
Pine Nuts
2 Tbsp
1.5 oz
Sun-Dried Tomatoes , roughly chopped
3 3/4 cups
Fresh Baby Spinach
1/2 cup
1 Tbsp
1 tsp
2 Tbsp
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Nutrition Per Serving

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CALORIES
540
FAT
28.8 g
PROTEIN
21.4 g
CARBS
60.0 g

Cooking Instructions

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Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
Bring eight cups of water to a boil in a medium saucepan with Salt (1/2 Tbsp) .
Step 3
Cut Zucchini (1/2) into half inch slices, on a diagonal. Place in a single layer on a sheet pan lined with foil and set aside.
Step 4
Remove Fresh Basil (1/2 cup) from their stems. Chiffonade the basil by stacking the leaves into a neat pile. Slice very thinly across. Set aside.
Step 5
Once the water has started to boil, add Whole Grain Penne (1 cup) and stir. Cook for 9 minutes, or until desired texture. Drain the pasta in a colander and reserve a quarter cup of the pasta water, and set aside.
Step 6
Meanwhile, drizzle Olive Oil (1 tsp) over the zucchini. Sprinkle Parmesan Cheese (2 Tbsp) , Salt (1/4 tsp) and Ground Black Pepper (1/4 tsp) over the zucchini. Roast in the oven for 9 minutes.
Step 7
Remove from oven and sprinkle with a quarter of the sliced basil leaves, and set aside.
Step 8
Heat Olive Oil (1 Tbsp) in a large saute pan over medium low heat. Add the Garlic (1 clove) and cook for 30 seconds until fragrant.
Step 9
Add the Sun-Dried Tomatoes (1.5 oz) , Salt (1/2 tsp) , Ground Black Pepper (1/4 tsp) and Crushed Red Pepper Flakes (1/8 tsp) . Continue to saute for 3 minutes.
Step 10
Add the penne pasta, the quarter cup of reserved pasta water, and Olive Oil (1 Tbsp) . Toss to coat.
Step 11
Meanwhile, add Pine Nuts (2 Tbsp) and the Fresh Baby Spinach (3 3/4 cups) and remaining basil to the pasta mixture and toss to combine. Cook for 2 minutes to allow the spinach to wilt slightly.
Step 12
Place the pasta in the center of two plates. Top with Crumbled Feta Cheese (1/4 cup) . Place the zucchini on the side.
Step 13
Serve and enjoy!
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Nutrition Per Serving
Calories
540
% Daily Value*
Fat
28.8 g
37%
Saturated Fat
6.3 g
32%
Trans Fat
0.0 g
--
Cholesterol
13.9 mg
5%
Carbohydrates
60.0 g
22%
Fiber
10.1 g
36%
Sugars
11.6 g
--
Protein
21.4 g
43%
Sodium
3698.3 mg
161%
Vitamin D
0.0 µg
0%
Calcium
249.4 mg
19%
Iron
5.6 mg
31%
Potassium
1438.0 mg
31%
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