Recipe: Pasta With Greens and Feta

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Here's a recipe from a reader, SarahW, for a simple pasta dish using Swiss Chard (it's been a hot topic of discussion on the Open Threads for a while) and Feta cheese. With greens such as spinach about to come into season on the East Coast, this would make a great spring dish.

Pasta With Greens and Feta

6 Tbsp. olive oil (or less)
4 cups chopped onion
8 cups packed chopped bitter greens (e.g., swiss chard, or swiss chard plus other greens like spinach or escarole)
3/4 to 1 lb penne or other short substantial pasta
1/2 to 3/4 lb crumbled feta cheese
salt and pepper

Cook onions about 10 minutes over medium heat. Start pasta water.

Add chopped greens to pan and cook 10-15 minutes.

Cook pasta al dente.

Just as pasta is close to done, add feta to greens mixture (over low heat).

Add pasta to greens mixture, mixture thoroughly while heating for a few minutes.

Salt and pepper to taste.

(Thanks, SarahW!)

Per serving, based on 6 servings. (% daily value)
Calories
532
Fat
24.7 g (37.9%)
Saturated
9.1 g (45.7%)
Carbs
61.3 g (20.4%)
Fiber
3.9 g (15.7%)
Sugars
8.2 g
Protein
16.5 g (33%)
Cholesterol
42.1 mg (14%)
Sodium
535.8 mg (22.3%)

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Easy, Italian, Pasta, Recipe, Spring

Sara Kate is the founding editor of The Kitchn. She co-founded the site in 2005 and has since written three cookbooks. She is most recently the co-author of The Kitchn Cookbook, to be published in October 2014 by Clarkson Potter.