Since my Vodka sauce recipe slightly derailed my friend Karley from her new trek into being a full vegetarian I thought I would post a pasta recipe for her that is meat-free and also delicious!
Penne with Greens, Olives and Feta
- 1/4 cup chopped fresh Italian parsley (I used some that I dried from my garden last year and just soaked it in water beforehand)
- 1 teaspoon finely grated lemon peel (I just used lemon juice from a bottle)
- 1 garlic clove, minced
- 1 large bunch greens (such as spinach, mustard greens, kale, or broccoli rabe; about 1 pound), thick stems removed, spinach left whole, other greens cut into 1-inch strips (about 10 cups packed)-I used broccoli rabe. This is a great reminder that the season for spring greens is upon us (or soon to be in some areas.) A perfect time to score some good greens at the farmer's market!
- 12 ounces penne
- 5 tablespoons extra-virgin olive oil, divided
- 1/2 cup coarsely chopped pitted Kalamata olives
- 1/2 cup crumbled feta cheese (about 3 ounces)
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 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.This is CRAZY good and can be made in one pot! We loved it. The day after I made this we also served chicken over the top for leftovers and it was excellent!