Creamy Veggie Pasta

This Creamy Veggie Pasta is fresh, punchy, and shockingly simple—made with juicy cherry tomatoes, garlic, chicken broth, kalamata olives, and a squeeze of lemon juice for brightness. The pasta cooks right in the pan and broth, soaking up every bit of flavor from the creamy sauce, and is finished with crumbled feta and a sprinkle of basil.

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Course: Main Course

Cuisine: Mediterranean

Keyword: creamy pasta

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings:

Calories: 366kcal

Author: Lola Jay

Ingredients

16 oz penne pasta
2 tablespoon extra virgin olive oil
3 cloves garlic minced
½ shallot diced
1 teaspoon harissa or red pepper flakes
2.5 cups chicken bone broth
3 cups spinach
2 tablespoon fresh basil sliced
2 cups cherry tomatoes halved
⅓ cup kalamata olives sliced
1 teaspoon dried oregano
Zest and juice of ½ lemon
Salt & pepper to taste
Feta cheese for topping

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Instructions

Prep the Veggies

Wash and halve your tomatoes. Dice the shallot, mince the garlic, and thinly slice the fresh basil.
3 cloves garlic, ½ shallot, 2 tablespoon fresh basil

Sauté the Base

Heat olive oil in a skillet over medium heat. Add the shallots and cook until translucent (about 2-3 minutes).
2 tablespoon extra virgin olive oil
Add the garlic and sauté for 30 seconds.
Add slices tomatoes, harissa (or red pepper flakes), oregano, salt, and pepper. Cook until tomatoes begin to break down and get jammy (about 4-5 minutes).
2 cups cherry tomatoes, 1 teaspoon dried oregano, Salt & pepper to taste, 1 teaspoon harissa or red pepper flakes

Build the Sauce

Pour in the pasta and chicken bone broth directly into the skillet. Stir in lemon zest and a squeeze of lemon juice. Bring to a boil for 2 minutes.
16 oz penne pasta, 2.5 cups chicken bone broth, Zest and juice of ½ lemon

Let It Simmer

Reduce the heat and let the pasta cook, uncovered, until just al dente and the liquid has reduced into a light sauce. Stir occasionally to keep things from sticking.

Add the Greens

Once the pasta is nearly cooked, toss in the spinach and olives. Let them warm through and wilt slightly.
3 cups spinach, ⅓ cup kalamata olives sliced

Finish & Serve

Remove from heat. Sprinkle over fresh basil and crumble feta on top. Serve immediately and enjoy that saucy, herby goodness.
Feta cheese

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Notes

To Store:

Let the pasta cool completely, then transfer it to an air-tight container and store in the fridge for up to 4 days. It’s a great option for lunch meal prep or a quick next-day dinner.

To Reheat:

Reheat gently in a large skillet over medium heat, adding a splash of vegetable broth, chicken broth, or reserved pasta water to loosen the sauce. Stir until warmed through and creamy again.
You can also microwave it in 30-second bursts, stirring in between, but stovetop gives you the best texture.

💡 Tip: Add a fresh sprinkle of cheese or basil before serving to bring the flavors back to life.

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