Pasta With Greens, Olives, and Feta

Total Time
30mins
Prep 15 mins
Cook 15 mins

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.

Ingredients Nutrition

Directions

  1. In a small bowl, combine parsley, lemon peel, and garlic; set aside.
  2. Bring 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.
  3. Use a skimmer or slotted spoon to transfer greens to a colander to drain.
  4. Return water to a boil and add pasta and cook until al dente, stirring occasionally; drain reserving 3/4 cup of the cooking liquid.
  5. Return 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.
  6. Season with salt and pepper; transfer to a serving bowl.
  7. Drizzle with remaining olive oil and sprinkle with parsley mixture.