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Pasta With Greens and Feta

The Editors
Yield
4 to 6 servings
Category
Pasta
Vegetables
Course
Main Dish
Special Considerations
Vegetarian
Credit
Adapted from a recipe submitted Carol Vandertuin East Dover
Sources
Yankee Magazine Church Suppers and Potluck Dinners Cookbook
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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. 

Ingredients
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
Instructions

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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The Old Farmer's Almanac Editors

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Comments

Eileen Atkinson (not verified)

3 years 4 months ago

Mike, I also make such using cucumber, tomatoes, black olives and sometimes onion. Tasty and hits the spot on a HOT summer day

Eileen Atkinson (not verified)

3 years 4 months ago

It states the greens one can use up in the beginning .... summer greens, such as spinach and Swiss chard, or winter greens, such as kale and escarole. I would think one could use whatever greens pleased them

Mike (not verified)

3 years 5 months ago

I make a chilled pasta salad similar to this, feta, chopped fresh spinach, sliced black olives, diced tomatoes, Greek or Italian dressing - it's hard to stop eating it. Obviously can be modified to suit your taste, add whatever you like.

A ROCKWELL (not verified)

3 years 5 months ago

The author of the recipe ought to state "which chopped mixed greens"; does she mean mustards greens? thanks;

Hi there. The intro to the recipes says that you can use summer greens, such as spinach and Swiss chard, or winter greens, such as kale and escarole. Really, any greens that you like best. Enjoy!