Pasta With Greens, Olives, and Feta

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“This recipe uses penne pasta, but any will do, even spaghetti. The greens can be spinach, mustards, kale, broccoli rabe, or a mixture. Remove any thick stems. Spinach can be left whole; other greens should be cut into 1-inch strips. Adapted from "Bon Appetit" magazine.”

Ingredients Nutrition


  1. In a small bowl, combine parsley, lemon peel, and garlic; set aside.
  2. Bring a large pot of salted water to a boil; add greens and cook just until tender, about 1 to 6 minutes depending on type of green.
  3. Use a skimmer or slotted spoon to transfer greens to a colander to drain.
  4. Return water to a boil and add pasta and cook until al dente, stirring occasionally; drain reserving 3/4 cup of the cooking liquid.
  5. Return pasta to the large pot, add greens, 3 tablespoons oil and toss to coat; stir in olives, feta, and enough reserved cooking liquid to moisten.
  6. Season with salt and pepper; transfer to a serving bowl.
  7. Drizzle with remaining olive oil and sprinkle with parsley mixture.

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