Average: 4.5 (2 votes)
Active 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


Cal: 312
Fat: 1.4g
Sodium: 116mg
Carb: 50 g
Protein: 8.4g

Yield: 6 servings

How'd it Taste?

gail gibson
Really tasty.
Maren W
Is 2 TBSP really the correct amount of red pepper flakes? I know it has spicy in the title, but…whew. I see a Penne Arrabiata on Barilla’s site that calls for 2 TSP in 8 servings, I think that may be the intended amount for this recipe too?
Feel free to adjust spiciness to your liking! Enjoy!

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