Penne with Green Olives and Feta

Ingredients

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

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