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Prep time
10 minutes
Total time
35 minutes
6 servings

3-4 small zucchini, sliced into ¼-inch thick

2 cloves garlic, thinly sliced

12 fresh basil leaves, torn in halves

1 can (15 oz) canned tomatoes with liquid, roughly chopped

⅓ cup extra-virgin olive oil

2 tablespoons salt-packed capers, rinsed and drained

¼ cup small black pitted olives

Juice from ½ lemon


Freshly ground black pepper to taste

1 box (1 pound) whole wheat penne

2 tablespoons red chili pepper flakes

  1. Combine the zucchini, garlic, basil, tomatoes, olive oil, capers, olives, lemon juice, and salt in a large bowl. Let sit for 30 minutes.
  2. Bring a large pot of water to a boil. Cook the penne according to the package instructions.
  3. Drain the pasta, add to vegetables, and toss gently, adding the chili flakes, additional basil (if desired) and black pepper.

Recipe and photo courtesy of Barilla

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