This recipe uses penne pasta, but any will do, even spaghetti. The greens can be spinach, mustards, kale, broccoli rabe, or a mixture. Remove any thick stems. Spinach can be left whole; other greens should be cut into 1-inch strips. Adapted from "Bon Appetit" magazine.
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- 59.14 ml fresh parsley, chopped
- 4.92 ml lemon peel, grated
- 1 garlic clove, minced
- 453.59 g greens, see recipe description (about 10 cups)
- 340.19 g penne pasta (or any other of your choice)
- 73.94 ml extra virgin olive oil, divided
- 118.29 ml kalamata olive, pitted and coarsely chopped
- 118.29 ml feta cheese, crumbled
- kosher salt
- fresh ground black pepper
- 1In a small bowl, combine parsley, lemon peel, and garlic; set aside.
- 2Bring a large pot of salted water to a boil; add greens and cook just until tender, about 1 to 6 minutes depending on type of green.
- 3Use a skimmer or slotted spoon to transfer greens to a colander to drain.
- 4Return water to a boil and add pasta and cook until al dente, stirring occasionally; drain reserving 3/4 cup of the cooking liquid.
- 5Return pasta to the large pot, add greens, 3 tablespoons oil and toss to coat; stir in olives, feta, and enough reserved cooking liquid to moisten.
- 6Season with salt and pepper; transfer to a serving bowl.
- 7Drizzle with remaining olive oil and sprinkle with parsley mixture.
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Nutritional Facts for Pasta With Greens, Olives, and Feta
Serving Size: 1 (173 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 350.6
- Calories from Fat 146
- Total Fat 16.3 g
- Saturated Fat 3.7 g
- Cholesterol 11.1 mg
- Sodium 225.2 mg
- Total Carbohydrate 46.7 g
- Dietary Fiber 6.7 g
- Sugars 0.5 g
- Protein 6.2 g