Penne with Green Olives and Feta

Penne with Green Olives and Feta
Photo by Coral von Zumwalt


  • ½ cup crumbled feta cheese
  • 1 teaspoon finely grated lemon peel
  • ½ cup pitted Kalamata olives
  • 12 ounces penne
  • 1 garlic clove
  • 5 tablespoons extra-virgin olive oil
  • 1 large bunch greens (such as spinach, mustard greens, kale, or broccoli rabe)
  • + 1 more ingredients
    • ¼ cup fresh Italian parsley

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 ...

View full recipe at Epicurious


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