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American
Mediterranean Penne with Sun-Dried Tomatoes
Recipe

14 INGREDIENTS • 13 STEPS • 40MINS

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."
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Mediterranean Penne with Sun-Dried Tomatoes
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
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."
40MINS
Total Time
$2.37
Cost Per Serving
Ingredients
Servings
2
US / Metric
Crumbled Feta Cheese
1/4 cup
Crumbled Feta Cheese
Zucchini
1/2
Zucchini
Garlic
1 clove
Garlic, minced
Whole Grain Penne
1 cup
Whole Grain Penne
Crushed Red Pepper Flakes
1/8 tsp
Crushed Red Pepper Flakes
Pine Nuts
2 Tbsp
Pine Nuts
Parmesan Cheese
2 Tbsp
Parmesan Cheese, grated
Sun-Dried Tomatoes
3/4 cup
Sun-Dried Tomatoes, roughly chopped
Fresh Baby Spinach
3 3/4 cups
Fresh Baby Spinach
Fresh Basil
1/2 cup
Fresh Basil
Salt
1 Tbsp
Salt
Olive Oil
1 tsp
Olive Oil
Ground Black Pepper
1/2 tsp
Ground Black Pepper
Olive Oil
2 Tbsp
Olive Oil
Nutrition Per Serving
VIEW ALL
Calories
540
Fat
28.8 g
Protein
21.4 g
Carbs
60.0 g
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Mediterranean Penne with Sun-Dried Tomatoes
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
Cooking InstructionsHide images
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 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 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 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 (3/4 cup), 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 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 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 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!
step 13 Serve and enjoy!
Tags
view more tags
American
Budget-Friendly
Lunch
Shellfish-Free
Dinner
Fall
Vegetarian
Pasta
Summer
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