Penne with Green Olives and Feta

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This vibrant penne with green olives and feta is a wonderful example of how simple, high-quality Mediterranean ingredients can create a deeply satisfying vegetarian meal. The dish brings together earthy wilted greens and salty Kalamata olives, all brought to life with a zesty gremolata of fresh parsley and lemon peel. By using a splash of the starchy pasta cooking water, the olive oil and feta melt into a light, silky sauce that coats every tube of penne perfectly.

Ideal for a quick midweek dinner or a nutritious weekend lunch, this recipe is incredibly versatile. You can use whatever leafy greens are in season, from tender spinach to robust kale or peppery broccoli rabe. Served warm in shallow bowls with an extra drizzle of cold-pressed olive oil, it is a healthy, homemade feast that feels both light and comforting. It is a fantastic way to pack more greens into your diet without compromising on bold, savoury flavour.

Ingredients for Penne with Green Olives and Feta

1/4 cup chopped fresh Italian parsley
1 teaspoon finely grated lemon peel
1 vitlöksklyfta, hackad
1 large bunch greens (such as spinach, mustard greens, kale, or broccoli rabe
about 450g ), thick stems removed, spinach left whole, other greens cut into 1-inch strips (about 2400ml packed)
350g penne
80ml extra-virgin olive oil, divided
120ml coarsely chopped pitted Kalamata olives
60g crumbled feta cheese (about 90g )

How to make Penne with Green Olives and Feta

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 180ml pasta cooking liquid. Return pasta to pot; add greens and 45ml oil and toss. Stir in olives, feta, and enough reserved pasta cooking liquid by 60ml fuls to moisten. Season with salt and pepper. Transfer to bowl. Drizzle with remaining 2 tablespoons oil. Sprinkle with parsley mixture and serve.

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