Pasta alla mediterranea - chef Filippo Cavalli

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese is lower in fat and calories while ricotta is often less expensive.

black olives

🥗Healthier: green olives

💰Cheaper: canned olives

Green olives provide a similar briny flavor and canned olives are usually cheaper.

Boil water in a large pot and add salt.

Cook penne pasta according to package instructions until al dente, about 10-12 minutes.

Drain the pasta and set aside, reserving a cup of pasta water.

Heat olive oil in a large skillet over medium heat until shimmering.

Add minced garlic and diced onion, sauté until translucent, about 3-4 minutes.

Add diced bell peppers and zucchini, cook until softened, about 5-7 minutes.

Stir in halved cherry tomatoes and black olives, cooking for an additional 2-3 minutes.

Season with salt, black pepper, and red pepper flakes to taste.

Add the cooked penne pasta to the skillet, tossing to combine with the vegetables.

If the mixture seems dry, add reserved pasta water as needed.

Remove from heat and stir in crumbled feta cheese and fresh basil.

Drizzle with lemon juice before serving.

Cooking Techniques

Spice Level:

Allergens