A fresh and clean pasta dish that is good either hot or cold.
Mix parsley, lemon zest and garlic in a bowl and set aside
Bring a large pot of water to boil. Make sure you flavor the water at this juncture with salt, this will make the Greens you use taste much better. As the pot is coming to a boil prepare the greens you will be using.
If using baby spinach - you can leave whole, we found that cutting it half works better.
If using Kale - cut the heavy stems from the middle and then cut down to 1/2" to 1" strips (coarse chop)
(Kale holds is shape better than Spinach and does not run the risk of clumping together)
Once the pot is boiling, wilt the greens in the water.
3 to 4 minutes for Spinach
5 to 7 minutes for Kale
Use a small fine mesh collander or spider basket to pull the greens out.
DO NOT pour out the water, but the water will be green.
Now place the penne into the water once it is returned to a boil.
Cook until the pasta is aldente (firm to eat, but not crunchy) 7 to 10 minutes
While the pasta is cooking prep the feta and olives
Drain the pasta through a colinder once it is done. Reserve 1/4 cup of fluid incase it is dry
Put greens and pasta back into the pot add 3 tablespoons of EVOO and stif to coat,
Add feta and olives back into the pot, pour just a touch of reserved water into the pot if dry
tranfer to a large bowl and sprinkle parsley, garlic, lemon zest mixture over top and dress with addtionial EVOO if necessary
I recommend Kale versus Spinach and you should not need 5 tablespoons of EVOO.
I recommend using the block of Feta and not using the crumbled feta, you get a heavier cube and it adds to the dish
I recommend using quality kalamata olives, Virgo olives were a poor choice, the olive bar is the best place to go (especially if you are an olive snob like I am)!!!!
A few variations:
Blue cheese can be used as well for a completely different taste. DO NOT use 4 oz of blue cheese it would be too much.
We added leftover grilled chicken to the dish
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (326g) | ||
Recipe Makes: 3 Servings | ||
|
||
Calories: 619 | ||
Calories from Fat: 223 (36%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 24.8g | 33 % | |
Saturated Fat 8g | 40 % | |
Monounsaturated Fat 11.7g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 116.4mg | 36 % | |
Sodium 707.6mg | 24 % | |
Potassium 863.1mg | 23 % | |
Total Carbohydrate 79.4g | 23 % | |
Dietary Fiber 3.7g | 15 % | |
Sugars, other 75.7g | ||
Protein 23.1g | 33 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 619
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.