My Big Fat Greek One Pot Penne

“He don’t eat no meat? What do you mean? He don’t eat no meat? {glass breaks} “Oh, that’s ok, that’s ok! I make lamb!” says Aunt Voula in My Big Fat Greek Wedding. What a great movie! I just love some of its classic quotes and I’m an even bigger fan of Greek cuisine. From Kalamata olives to grilled pita to feta and oh yeah…gotta love the lamb! I can’t help but to daydream about this specific cuisine from time to time because I simply love it so much. Any opportunity to taste those classic flavors together, and I’m so there!  As a matter of fact, hubby and I have been in discussion about planning  a trip there soon! SIDE NOTE: If you’ve been there, please be sure to share your advice and travel tips with me. I’d love to hear them! So in an effort to combine these delicious Grecian elements, I’m making my 30 minute, budget-friendly, one pot, Greek penne.

Let’s begin by bringing a large pot of water to a boil and then add kosher salt. Enough to make the water taste like the ocean.  Yep, that’s what you’re looking for! This is the only opportunity to salt your pasta. It’s a must!  Boil 1 pound of penne for about 11 minutes or until it’s al dente (with a bite). Reserve 1/2 cup of the starchy water for later before draining the pasta. Ok, ok, I really used two pots to make things come together even quicker. 🙂

While your pasta is boiling, heat a Dutch oven over medium to medium-high heat and add 1 lb. of ground lamb and sprinkle with 2 tsp. of Greek seasoning. I use Cavender’s. Break up the lamb and brown for 5 minutes, then add one chopped medium onion (about 1 cup) and 2 medium sized zucchini, cut in half-inch dice and cook for 10 more minutes. If you find that you have an excess amount of fat from the lamb, be sure to drain most of it. Now add 1/2 cup of Greek dressing and heat through for about 1 minute. Toss in 1 cup of sliced grape tomatoes 1/3 cup of sliced piquante peppers and 1/2 cup of sliced Kalamata olives. Oh how I love these! Not just any black olive. They must be Kalamata!  I could eat them by the jar if I’m not careful. 🙂 Add your drained penne to the pot along with 1/2 cup of starchy water and stir. Lastly, toss in 3/4 cups of crumbled feta and drizzle with olive oil. Say Grace and enjoy!

My Big Fat Greek One Pot Penne

Felesha Bell

A yummy, one-pot dish that combines all of the classic Greek fixins'.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Cuisine Greek

Servings 6

Ingredients

  

1x2x3x

• 1 pound of penne
• Kosher salt
• 1 lb. ground lamb
• 2 tsp. Greek seasoning.
• 1 medium onion chpped (about 1 cup)
• 2 medium zucchini cut in half-inch dice
• 1/2 cup Greek dressing
• 1 cup grape tomatoes sliced
• 1/3 cup piquante peppers sliced
• 1/2 cup Kalamata olives sliced
• 3/4 cups crumbled feta

Instructions

 

• Bring a large pot of water to a boil and then add kosher salt. Enough to make the water taste like the ocean. Yep, that's what you're looking for! This is the only opportunity to salt your pasta. It's a must!
• Boil penne for about 11 minutes or until it's al dente.
• Reserve 1/2 cup of the starchy water for later before draining the pasta.
• While pasta is boiling, heat a Dutch oven over medium to medium-high heat and add 1 lb. of ground lamb and sprinkle with 2 tsp. of Greek seasoning.
• Break up the lamb and brown for 5 minutes, then add one chopped medium onion (about 1 cup) and 2 medium sized zucchini, cut in half-inch dice and cook for 10 more minutes. If you find that you have an excess amount of fat from the lamb, be sure to drain most of it.
• Add Greek dressing and heat through for about 1 minute.
• Toss in tomatoes, piquante peppers and Kalamata olives.
• Add drained penne to the pot along with starchy water and stir.
• Toss in crumbled feta and combine. Say Grace and enjoy!

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