Sun-Dried Tomato and Olive Penne with Lemon Zest

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant pasta dish featuring sun-dried tomatoes, briny olives, and a bright lemon finish, perfect for weeknight dinners. This italian-inspired pasta (mediterranean, gluten-free-option) ready in about 27 minutes pairs penne pasta, olive oil, (pitted) Kalamata olives for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 12 min Serves 4 Italian cuisine 450 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Bring 4 quarts of water to a rolling boil in a large pot. Add 8 oz penne and 2 tsp salt, cooking for 8-10 minutes until al dente. Drain, reserving 1/2 cup pasta water.
  2. Step 2: Heat 3 tbsp olive oil in a large skillet over medium heat. Add 4 oz sun-dried tomatoes (drained) and 1/4 cup pitted Kalamata olives, simmering for 3 minutes until flavors meld and tomatoes soften.
  3. Step 3: Add 2 minced garlic cloves and 1 tsp lemon zest to the skillet, sautéing for 1 minute until fragrant but not browned. Stir in drained penne and 1/2 cup reserved pasta water, tossing until the sauce coats the pasta evenly (about 2 minutes).
  4. Step 4: Remove from heat and stir in 1/4 cup chopped fresh basil. Serve immediately with extra lemon zest for garnish.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Sun-Dried Tomato and Olive Penne with Lemon Zest take to make?

Total time is about 27 minutes (15 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sun-Dried Tomato and Olive Penne with Lemon Zest?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep penne pasta from drying out.

Can I substitute ingredients in Sun-Dried Tomato and Olive Penne with Lemon Zest?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sun-Dried Tomato and Olive Penne with Lemon Zest for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Sun-Dried Tomato and Olive Penne with Lemon Zest gluten-free-option?

Yes — this recipe is tagged gluten-free-option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes