Penne with Greens, Olives and Feta

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

Ingredients:

• (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)

Directions:

• 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.