Penne with Greens, Olives and Feta

  • from: bon Appetit April 2008.
  • 4 to 6 servings.


  • (1/4 cup chopped fresh Italian parsley)
  • 1 teaspoon finely grated lemon peel, or splash of lemon juice
  • 1 to 2 garlic cloves, minced
  • 1 large bunch greens (spinach, mustards, kale, broccoli raab, young collards, about 1 pound), thick stems removed; washed; cut into 1 inch strips.
  • 12 to 16 ounces penne pasta
  • 5 tablespoons extra virgin olive oil
  • 1/2 cup coarsely chopped pitted Kalamata olives
  • 1/2 cup crumbled feta cheese (about 3 ounces)


  • Mix parsley, lemon and garlic; set aside.
  • Bring large pot of salted water to boil.
  • Add greens and cook till just tender, 1 to 5 minutes. Remove greens with a slotted spoon and transfer to colander to drain.
  • Return the water to boil. Add pasta and cook till al dente.
  • Drain, reserving 3/4 cup of pasta cooking liquid.
  • Return pasta to pot;add greens and 3 tablespoons of olive oil and toss.
  • Stir in olives, feta,and enough cooking water to moisten. Season with salt and pepper. Sprinkle with parsley mixture, or mix it in with olives.
recipes/penne_with_greens_olives_and_feta.txt · Last modified: 2012/02/04 15:18 by mcf
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