Mediterranean Penne with Zucchini and Pine Nuts

A simple yet flavorful rustic pasta dish, Mediterranean Penne features tender zucchini, sweet cherry tomatoes, and buttery pine nuts. It's easy to make any night of the week in 30 minutes with only 7 ingredients.

This Mediterranean Penne recipe is inspired by one of my favorite pasta with vegetable sauce dishes, spaghetti with zucchini. It's just as foolproof to make but takes the flavors up a notch with garlic, tomatoes, and pine nuts.

Like my other easy vegan pasta recipes, you can keep it simple or make it your own by adding your favorite ingredients.

The key is allowing the zucchini to cook down so that it releases most of its water content, resulting in the perfect texture. Then add fresh garlic, cherry tomatoes, pine nuts, and balsamic vinegar for a delicious balance of flavors that pair wonderfully with al dente penne pasta.

Jump to:

• Why you'll love this recipe
• Ingredients
• Amy's tip
• Variations
• Instructions
• Serving suggestions
• Storing
• More vegan zucchini recipes
• 📋 Recipe
• 💬 Comments

Ingredients

Penne pasta: I chose gluten-free made from a blend of rice and corn, but any variety will work, including those made from legumes. Refer to the cooking directions on the package.

Pine nuts: I recommend purchasing dry toasted pine nuts. But if you have raw pine nuts, you can toast them in the oven or on the stove before making this Mediterranean Penne.

Variations

• Add additional vegetables like colorful sweet bell pepper strips or sliced mushrooms
• Use sun-dried tomatoes packed in olive oil in place of the cherry tomatoes
• Stir in Kalamata olives or capers
• Top with fresh basil leaves, a sprinkle of crushed red pepper flakes, or some grated vegan parmesan cheese

Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.

Instructions

• Cook the penne according to the package directions. Reserve about a cup of the starchy cooking water, drain the pasta, and set aside.
• Saute the zucchini in the olive oil in a large skillet until very tender and reduced in size.
• Add the garlic and tomatoes and saute about a minute longer.
• Stir in the pine nuts and balsamic vinegar.
• Add the cooked pasta to the skillet and season to taste with salt and pepper. Toss everything together to combine, adding a little of the reserved cooking water at a time, as necessary, and enjoy.

Serving suggestions

Enjoy Mediterranean Penne on its own as a complete meal, or pair it with a salad or protein-rich dish on the side.

I particularly enjoy it with California Greek chickpea salad and rosemary tofu.

And in cooler weather, lemony herbed white bean soup is the perfect starter.

Storing

Leftover Mediterranean Penne can be refrigerated in an airtight container for up to 3 days. Freezing is not recommended.

More vegan zucchini recipes

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