Penne with Tomatoes and Feta

Total Time
Prep 15 mins
Cook 22 mins

A great side dish for veal, or a nice vegetarian pasta meal.

Ingredients Nutrition


  1. Cook penne pasta until al dente; drain well and set aside.
  2. Heat oil in a large skillet and add onion, cooking over medium-high heat until slightly softened, about 5 minutes.
  3. Add zucchini, oregano, salt, and pepper; cook for 3-4 minutes, stirring occasionally.
  4. Add tomatoes, red pepper, feta cheese, and half and half.
  5. Simmer 3-5 minutes or until slightly thickened; check for seasoning.
  6. Serve over hot pasta.


Most Helpful

I hate to give low reviews but I did not have good luck with this recipe. The sauce did not thicken, the oil did not mix in the sauce but floated to the top and the finished dish just did not look very appetizing. I really don't know if I could do anything differently to warrant making this again as I followed the recipe exactly. Sorry

Pumpkie January 24, 2005

I had to make a couple substitutions and leave one thing out but in my opinion the changes were insignificant. I used linguini instead of penne and evaporated milk instead of half & half (I tend to cook mostly with stuff I can keep on hand easily) Oh, and I had no zucchini. My zuke plants had lots and lots of blooms this year but not one single bite of squash was to be had. Grrrrr. So, everything else was as written, followed instructions precisely (well, except for the subs) and it smelled really good. And then I tasted it. And it tasted REALLY good. Very creamy and tomatoey. I combined the sauce & pasta. Unfortunately, nobody was ready to eat at that precise moment, so it had to sit for about 15 minutes on a warm burner. The sauce soaked into the noodles, so it was a bit drier when we ate it than when I first tasted it. I still thought it was divine but DH complained just a bit. He ate it anyway. Next time I will make sure to combine just before serving. And I WILL make it again. Thanks!

ThatBobbieGirl October 26, 2004

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