Total Time
30mins
Prep 15 mins
Cook 15 mins

A yummy, healthy vegetarian pasta!

Ingredients Nutrition

Directions

  1. In a large bowl, combine zucchini, garlic, basil, tomatoes, capers, olives, lemon juice, olive oil, and salt (to taste). Place in refrigerator while pasta cooks.
  2. Meanwhile, bring 6 quarts of water to a boil in a large pot. Salt the water and add penne rigate.Cook for 12 minutes, or until al dente.
  3. Drain pasta and add the prepared vegetables, red pepper flake, and black pepper.
  4. Stir gently to combine all ingredients and serve.
Most Helpful

I rarely leave reviews anymore because I am seldom online, but this recipe was worthy of finding a way to get online JUST to give it the 5 stars it deserves!! This dish is so so so AMAZING! One of the few ways my hubby will eat zucchini; this has become one of our favorite meals. Thank you so much for posting it!!

Peachie Keene December 05, 2010

We enjoyed this meal, but I have to admit that I made the sauce on the stove instead of chilling it and tossing it with the cooked pasta. We just like it better that way. The zucchini was a nice addition; I liked it more than I thought I would. Thank you for sharing! Made for Spring PAC 2010.

bricookie55 April 02, 2010

I enjoyed making this, and enjoyed it but would possibly try it with meat next time! Made for Spring PAC 2009

Giggling April 18, 2009