Pasta With Greens and Feta

READY IN: 35mins
Recipe by Wineaux

This is a fantastic recipe from Mollie Katzen's "Still Life with Menu Cookbook." This is probably my personal favorite recipe in the book - easy, quick, low in fat and good for you! Freshly ground parmesan and black pepper may be added at the end of preparation Greens portion of the recipe can be made 1 or two days head.

Top Review by VegSocialWorker

Yum, yum, yum. This is a simple yet tasty dish. I just love chard and kale, so this recipe is going to be a keeper. Made the greens the night before and also added two cloves of garlic. Made a great work night quick meal. Thanks for posting this, will make again for sure. Leftovers were great even cold.

Ingredients Nutrition

  • 3 tablespoons olive oil
  • 4 cups onions, chopped
  • 7 -8 cups mixed greens, washed, dried and coarsely chopped (Use any combination, spinach, collard, kale, dandelion, escarole, mustard and chard)
  • 12 teaspoon salt (or to taste)
  • 34-1 lb penne or 34-1 lb shell pasta
  • 12-34 lb feta cheese, crumbled


  1. Heat olive oil in Dutch oven. Add onions and cook for about 10 minutes over medium heat, stirring occasionally.
  2. Add chopped greens and salt. Cook 10 minutes until greens begin to wilt.
  3. Cover and cook for 10 to 15 minutes over medium-low heat.
  4. Cook pasta until al dente. Just as it becomes ready, add the feta to the greens, keeping heat on low.
  5. Scoop pasta out of water, and add directly to the greens.
  6. Mix thoroughly.
  7. Cook completed dish just slightly over low heat for a few minutes. Add parmesan and pepper, if desired.

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