Mediterranean Mixed Zucchini and Spinach Pasta with Feta
This colorful Mediterranean pasta combines tender zucchini, fresh spinach, and crumbled feta in a lemony olive oil sauce. It’s quick to make, refreshing, and wholesome — perfect for a healthy weeknight meal.
⏱ Time
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Ingredients
300 g (10 oz) short pasta (penne, fusilli, or farfalle)
2 tbsp olive oil
1 small onion, finely chopped
3 cloves garlic, minced
2 medium zucchini, sliced into half-moons
3 cups fresh spinach, roughly chopped
Zest & juice of 1 lemon
½ tsp dried oregano
½ tsp dried basil (or thyme)
¼ tsp red pepper flakes (optional)
½ cup crumbled feta cheese
2 tbsp toasted pine nuts (optional, for crunch)
2 tbsp fresh parsley or basil, chopped
Salt & black pepper, to taste
Instructions
1. Cook the pasta
Bring a large pot of salted water to a boil.
Cook pasta until al dente, reserving ½ cup of pasta cooking water before draining.
2. Sauté the aromatics
In a large skillet, heat olive oil over medium heat.
Add onion and cook until translucent, about 3 minutes.
Stir in garlic and cook for 1 minute until fragrant.
3. Cook the zucchini
Add zucchini slices and sauté for 5–6 minutes until tender and lightly golden.
Season with salt, pepper, oregano, and basil.
4. Add spinach & lemon
Stir in spinach and cook until just wilted.
Add lemon zest and juice, stirring to combine.
5. Toss pasta & finish
Add the cooked pasta to the skillet. Toss everything together, adding a splash of reserved pasta water if needed for silkiness.
Remove from heat and fold in feta, parsley, and (if using) pine nuts.
6. Serve
Taste, adjust seasoning, and serve warm with an extra sprinkle of feta on top.
Notes & Tips
Extra creaminess: Stir in 2 tbsp Greek yogurt or ricotta at the end.
Protein boost: Add grilled chicken, shrimp, or chickpeas.
Make it vegan: Replace feta with vegan feta or olives for brininess.
Best pasta shape: Short shapes like penne or fusilli catch the zucchini and spinach best.
❓ frequently asked questions FAQs
Q: Can I use frozen spinach?
Yes — thaw and squeeze out excess water before adding.
Q: Can I make this ahead of time?
Yes — store in the fridge for up to 3 days. Reheat with a drizzle of olive oil or splash of broth.
Q: Can I make it a cold pasta salad?
Absolutely — skip the pine nuts, toss with feta and lemon olive oil, and chill before serving.
Nutritional Information
Calories: 365
Protein: 12 g
Fat: 14 g
Carbohydrates: 48 g
Fiber: 5 g
Sugar: 5 g
Sodium: 470 mg