Penne With Green Olives And Feta
Serves: 4
Jadyn Kohler
1 January 1970
Based on User reviews:
53
Spice
57
Sweetness
40
Sourness
36
mins
Prep time (avg)
5
Difficulty
Ingredients:
340 g
Penne5 tbsps
Extra-Virgin Olive Oil (divided)Directions:
1
Mix parsley, lemon peel and garlic in small bowl; set aside
2
Bring large pot of salted water to boil
3
Add greens and cook just until tender, 1 to 6 minutes, depending on type of greens
4
Using skimmer or slotted spoon, transfer greens to colander to drain
5
Return water to boil
6
Add pasta and cook just until tender but still firm to bite, stirring occasionally
7
Drain, reserving 3/4 cup pasta cooking liquid
8
Return pasta to pot; add greens and 3 tablespoons oil and toss
9
Stir in olives, feta, and enough reserved pasta cooking liquid by 1/4 cupfuls to moisten
10
Season with salt and pepper
11
Transfer to bowl
12
Drizzle with remaining 2 tablespoons oil
13
Sprinkle with parsley mixture and serve
14
Mix parsley, lemon peel and garlic in small bowl; set aside
15
Bring large pot of salted water to boil
16
Add greens and cook just until tender, 1 to 6 minutes, depending on type of greens
17
Using skimmer or slotted spoon, transfer greens to colander to drain
18
Return water to boil
19
Add pasta and cook just until tender but still firm to bite, stirring occasionally
20
Drain, reserving 3/4 cup pasta cooking liquid
21
Return pasta to pot; add greens and 3 tablespoons oil and toss
22
Stir in olives, feta, and enough reserved pasta cooking liquid by 1/4 cupfuls to moisten
23
Season with salt and pepper
24
Transfer to bowl
25
Drizzle with remaining 2 tablespoons oil
26
Sprinkle with parsley mixture and serve