Penne with Green Olives and Feta

Ingredients for Penne with Green Olives and Feta

• 1/4 cup chopped fresh Italian parsley

• 1 teaspoon finely grated lemon peel

• 1 garlic clove, minced

• 1 large bunch greens (such as spinach, mustard greens, kale, or broccoli rabe

• about 450g ), thick stems removed, spinach left whole, other greens cut into 1-inch strips (about 2400ml packed)

• 350g penne

• 80ml extra-virgin olive oil, divided

• 120ml coarsely chopped pitted Kalamata olives

• 60g crumbled feta cheese (about 90g )

How to make Penne with Green Olives and Feta

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. Return water to boil. Add pasta and cook just until tender but still firm to bite, stirring occasionally. Drain, reserving 180ml pasta cooking liquid. Return pasta to pot; add greens and 45ml oil and toss. Stir in olives, feta, and enough reserved pasta cooking liquid by 60ml fuls to moisten. Season with salt and pepper. Transfer to bowl. Drizzle with remaining 2 tablespoons oil. Sprinkle with parsley mixture and serve.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.