PASTA WITH LEAFY VEGETABLES AND FETA CHEESE

Recipe Created by Zeta Olive Oil

Packed with nutrient-dense leaves and herbs and creamy feta cheese, this dish is one way to indulge your pasta craving without feeling too guilty. Feel free to use gluten-free pasta, if desired.

Serves 6

• 1 16-oz (450-g) pkg penne pasta or Tuscanini Pennoni Pasta
• ¼ cup Zeta olive oil
• 1 red onion, sliced
• 2 cloves garlic, sliced
• 2 cups Swiss chard leaves, torn by hand
• 2 cups spinach leaves
• 2 cups baby kale
• ½ cup basil leaves
• ½ cup parsley leaves
• 9 oz (250 g) frozen fine green peas
• kosher salt and black pepper, to taste
• 9 oz (250 g) feta cheese, drained and crumbled into small pieces

Cook pasta according to package directions.

While the pasta cooks, heat olive oil in a large pan over low heat. Add onion and garlic and steam. When the onion is soft, add all the green leaves and herbs. Cook for 2 minutes. Stir.
Add peas. Season with salt and pepper to taste. Drain pasta and add to pan. Add feta cheese and stir gently. Pour into a serving dish.

(Originally featured in FamilyTable Issue 640)