Penne with Olives, Feta and Greens
This recipe is adapted from Bon Appetit. It has a lot of strong flavors so just make sure they are all liked by your guests. Do be sure to save some pasta water as detailed below as this can dry out easily.
Ingredients
- ¼ cup parsley
- 1 t lemon zest
- 1 clove garlic, minced
- 1 greens, bunch such as spinach, mustard greens, kale, or broccoli rabe; about 1/2 pound, thick stems removed, spinach left whole, other greens cut into 1-inch strips (about 4 cups packed)
- 16 oz penne
- 6 T olive oil
- ½ C kalamata olives, coarsely chopped about 3 oz
- ½ C feta cheese about 3 oz
Instructions
- Mix parsley, lemon peel and garlic in small bowl; set aside.
- Bring large pot of salted water to boil. Add greens and cook just until tender, 1 to 6 minutes, depending on type of greens. Using skimmer or slotted spoon, transfer greens to colander to drain. If you are using spinach, do not cook.
- Return water to boil. Add pasta and cook just until tender but still firm to bite, stirring occasionally. Drain, reserving 3/4 cup pasta cooking liquid.
- Return pasta to pot; add greens and 3 tablespoons oil and toss. Stir in olives, feta, and enough reserved pasta cooking liquid by 1/4 cupfuls to moisten. Season with salt and pepper. Transfer to bowl. Drizzle with remaining 2 tablespoons oil. Sprinkle with parsley mixture and serve.