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Penne with Feta, Cherry Tomatoes and Zucchini

Try this recipe for a quick and easy weeknight dinner.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dinner
Keyword: baked feta, barilla pasta, pasta
Servings: 8
Author: Chef Lorenzo Boni


  • 1 box Barilla® penne
  • 4 tablespoons extra virgin olive oil, divided
  • 2 medium size zucchini, small diced
  • 2 pints multicolor cherry tomatoes
  • 3 slices lemon, 1/8th inch thick
  • 8 ounces feta cheese, 1 block
  • 1/4 cup pistachio nuts, shelled, roughly chopped
  • 1 tablespoon fresh oregano
  • 15 leaves of fresh basil, torn
  • salt and black pepper, to taste


  • Preheat the oven to 400F and bring a pot of water to boil.
  • Place zucchini, tomatoes, lemon, oregano in a baking dish, season with salt and pepper and 2 tbs evoo, place feta right in the center, bake in the oven for 20 minutes.
  • Meanwhile cook pasta according to directions.
  • One minute before pasta is ready add ½ cup cooking liquid to freshly baked feta, and with the help of a spoon smash the cheese.
  • Add drained pasta, mix well/ Stir in basil, drizzle remaining oil and combine well again. Top with pistachios before serving


This pasta recipe originally appeared on Barilla® website.