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    You are in: Home / Recipes / Pasta With Greens, Olives, and Feta Recipe
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    Pasta With Greens, Olives, and Feta

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    threeovens's Note:

    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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    Units: US | Metric


    1. 1
      In a small bowl, combine parsley, lemon peel, and garlic; set aside.
    2. 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. 3
      Use a skimmer or slotted spoon to transfer greens to a colander to drain.
    4. 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. 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. 6
      Season with salt and pepper; transfer to a serving bowl.
    7. 7
      Drizzle with remaining olive oil and sprinkle with parsley mixture.

    Ratings & Reviews:


    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

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