Recipe for Pasta With Greens and Feta | Almanac.com

Pasta With Greens and Feta

4 to 6 servings
Special Considerations
Adapted from a recipe submitted Carol Vandertuin East Dover
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This pasta recipe can be made year-round with any hearty green such as spinach, Swiss chard, kale, or escarole. It’s a tasty and nutritious change of pace from the usual tomato sauce. 

6 tablespoons olive oil
4 cups chopped onions
7 to 8 cups packed chopped mixed greens
12 to 16 ounces dried short pasta
8 to 12 ounces crumbled feta cheese
freshly grated Parmesan cheese, to taste
salt and freshly ground black pepper, to taste

In a large Dutch oven, heat the oil over medium heat. Add the onions and saute until golden, about 10 minutes. Meanwhile, begin heating the water for the pasta. Add the chopped greens to the Dutch oven and stir until the greens begin to wilt. Cover and cook over medium-low heat for 10 to 15 minutes.

Cook the pasta according to the package directions. Drain, adding a few tablespoons of the cooking water to the greens. Reduce the heat under the greens to low. Add the cheese. Then add the pasta to the greens and mix thoroughly. Add the Parmesan cheese and salt and pepper.

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