Zucchini and Feta with Penne

READY IN: 17mins
Recipe by TishT

In my search for my use of extra feta I found this recipe in a Cooking Light magazine, December 2002 issue

Top Review by Karen Elizabeth

Made this as posted, other than omitting the lemon zest, and I used vegetable broth. I had some peppadews stuffed with feta, so I chopped a couple very finely and added them, plus I used beautiful soft feta that I get in a local market. A lovely way to use zucchini, which is not my favourite vegetable. DH and I very much enjoyed this recipe, and it is so easily prepared, (and I can see it would be very versatile), using ingredients always available in my kitchen, that I know I will be making this often, an ideal mid-week supper after a long day at work. Thank you Tish!

Ingredients Nutrition


  1. Cook the pasta according to the package directions, omitting salt or fat.
  2. While the pasta cooks, heat the oil in a large skillet over medium-high heat.
  3. Add the oregano, zucchini and crushed garlic; saute 3 minutes.
  4. Stir in the broth, rind, juice and pepper.
  5. Add the pasta and cheese; toss well.
  6. Serve immediately.

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