Pasta With Greens, Olives, and Feta |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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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:
1/4 cup fresh parsley, chopped |
1 teaspoon lemon peel, grated |
1 garlic clove, minced |
1 lb greens, see recipe description (about 10 cups) |
12 ounces penne pasta (or any other of your choice) |
5 tablespoons extra virgin olive oil, divided |
1/2 cup kalamata olive, pitted and coarsely chopped |
1/2 cup feta cheese, crumbled |
kosher salt |
fresh ground black pepper |
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.
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