Penne With Green Olives And Feta Recipes

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PENNE WITH GREEN OLIVES AND FETA



Penne with Green Olives and Feta image

Provided by Molly Stevens

Categories     Pasta     Vegetarian     Kid-Friendly     High Fiber     Dinner     Spring     Summer     Potluck     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Makes 4 to 6 servings

Number Of Ingredients 8

1/4 cup chopped fresh Italian parsley
1 teaspoon finely grated lemon peel
1 garlic clove, minced
1 large bunch greens (such as spinach, mustard greens, kale, or broccoli rabe; about 1 pound), thick stems removed, spinach left whole, other greens cut into 1-inch strips (about 10 cups packed)
12 ounces penne
5 tablespoons extra-virgin olive oil, divided
1/2 cup coarsely chopped pitted Kalamata olives
1/2 cup crumbled feta cheese (about 3 ounces)

Steps:

  • 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 3/4 cup pasta cooking liquid. Return pasta to pot; add greens and 3 tablespoons oil and toss. Stir in olives, feta, and enough reserved pasta cooking liquid by 1/4 cupfuls to moisten. Season with salt and pepper. Transfer to bowl. Drizzle with remaining 2 tablespoons oil. Sprinkle with parsley mixture and serve.

PENNE WITH SPINACH, FETA, AND OLIVES



Penne with Spinach, Feta, and Olives image

Substitute with ziti, rigatoni, or any other medium-sized pasta; use other types of olives instead of kalamatas for a less intense flavor.

Provided by Allrecipes Member

Yield 4

Number Of Ingredients 8

2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
3 cloves garlic, crushed
6 cups hot cooked penne
2 cups chopped spinach
¼ cup chopped pitted kalamata olives
2 tablespoons capers
¾ cup crumbled feta cheese

Steps:

  • Combine first 3 ingredients in a large bowl. Add pasta, spinach, olives, capers, and cheese; toss well.

Nutrition Facts : Calories 609.1 calories, Carbohydrate 87.8 g, Cholesterol 135.9 mg, Fat 18.6 g, Fiber 6.5 g, Protein 22.1 g, SaturatedFat 5.9 g, Sodium 612.2 mg, Sugar 1.8 g

PENNE WITH SPINACH, FETA, AND OLIVES



Penne with Spinach, Feta, and Olives image

Substitute with ziti, rigatoni, or any other medium-sized pasta; use other types of olives instead of kalamatas for a less intense flavor.

Provided by Allrecipes Member

Yield 4

Number Of Ingredients 8

2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
3 cloves garlic, crushed
6 cups hot cooked penne
2 cups chopped spinach
¼ cup chopped pitted kalamata olives
2 tablespoons capers
¾ cup crumbled feta cheese

Steps:

  • Combine first 3 ingredients in a large bowl. Add pasta, spinach, olives, capers, and cheese; toss well.

Nutrition Facts : Calories 609.1 calories, Carbohydrate 87.8 g, Cholesterol 135.9 mg, Fat 18.6 g, Fiber 6.5 g, Protein 22.1 g, SaturatedFat 5.9 g, Sodium 612.2 mg, Sugar 1.8 g

PENNE WITH EGGPLANT, OLIVES AND FETA CHEESE



Penne with Eggplant, Olives and Feta Cheese image

Categories     Cheese     Olive     Pasta     Vegetable     Sauté     Vegetarian     Dinner     Feta     Eggplant     Fall     Spring     Summer     Winter     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 8 to 10 servings

Number Of Ingredients 13

8 tablespoons olive oil
3/4 pound red bell peppers, diced
6 large garlic cloves, chopped
1/2 teaspoon dried crushed red pepper
1 1 1/4-pound eggplant, unpeeled, cut into 1/2-inch cubes
1 tablespoon dried leaf oregano
1 28-ounce can diced tomatoes in juice
1 cup thinly sliced fresh basil
1/2 cup coarsely chopped pitted Kalamata olives or other brine-cured black olives
1/4 cup tomato paste
2 tablespoons red wine vinegar
12 ounces penne pasta
14 ounces feta cheese, crumbled

Steps:

  • Brush 13x9x2-inch glass baking dish with 2 tablespoons oil. Heat remaining 6 tablespoons oil in heavy large pot over medium-high heat. Add bell peppers, garlic and crushed pepper; sauté 3 minutes. Add eggplant and oregano. Reduce heat to medium-low. Cover; cook until eggplant softens, stirring often, about 15 minutes. Mix in tomatoes with juices, 1/2 cup basil, olives, tomato paste and vinegar. Cover; simmer until all vegetables are tender, stirring occasionally, about 12 minutes. Season with salt and pepper.
  • Cook pasta in large pot of boiling salted water until just tender but still firm to bite; drain well. Stir pasta into vegetable mixture. Transfer to prepared dish. Cover dish with foil. (Can be prepared 1 day ahead. Refrigerate.)
  • Preheat oven to 350°F. Bake pasta covered until heated through, about 20 minutes (40 minutes if refrigerated). Sprinkle with feta, then 1/2 cup basil.

PENNE WITH SPINACH AND FETA



Penne With Spinach and Feta image

Make and share this Penne With Spinach and Feta recipe from Food.com.

Provided by evelynathens

Categories     One Dish Meal

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 tablespoon butter
6 tablespoons olive oil
1/3 cup pine nuts
5 garlic cloves, minced
2 (10 ounce) packages frozen spinach, thawed, well-drained
4 large plum tomatoes, seeded, finely chopped
1 lb penne pasta, cooked al dente
12 ounces feta cheese, crumbled

Steps:

  • Melt butter with 2 tblsps oil in large skillet over medium heat.
  • Add pine nuts and garlic and saute until pine nuts are light brown, about 5 minutes.
  • Add spinach and tomatoes and saute until heated through, about 3 minutes.
  • Place penne in large serving bowl.
  • Add remaining 4 tblsps olive oil to pasta and toss to coat.
  • Pour spinach-nut mixture over and toss to coat.
  • Add feta.
  • Season with salt and pepper (careful with the salt!) and toss thoroughly.
  • Serve immediately.

PENNE WITH TOMATO, BLACK OLIVES AND FETA



Penne With Tomato, Black Olives and Feta image

Make and share this Penne With Tomato, Black Olives and Feta recipe from Food.com.

Provided by Katzen

Categories     Penne

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 lb penne
4 tablespoons olive oil
1 teaspoon chili pepper flakes
8 garlic cloves, minced
4 large tomatoes, diced
1/2 cup kalamata olive, pitted & halved
1/2 cup crumbled feta cheese
4 tablespoons chopped fresh basil
freshly grated parmesan cheese

Steps:

  • In a large pot of boiling water, cook pasta until tender but firm, drain and return to pot to keep warm.
  • Meanwhile, in a large non-stick skillet, heat oil & chili pepper flakes over medium heat; stir in garlic. Add tomatoes and cook, stirring, for 3 minutes or until heated through.
  • Transfer to pot with drained pasta; add olives, feta cheese and basil; toss gently to mix.
  • Sprinkle each serving with Parmesan.

Nutrition Facts : Calories 636.3, Fat 22.1, SaturatedFat 5.3, Cholesterol 16.7, Sodium 346.8, Carbohydrate 101, Fiber 15.4, Sugar 5.7, Protein 13.4

PENNE WITH HEIRLOOM TOMATOES, BASIL, GREEN BEANS AND FETA



Penne With Heirloom Tomatoes, Basil, Green Beans and Feta image

Sweet, juicy heirloom tomatoes lend themselves well to uncooked tomato sauces. In summer, I make quick meals out of chopped ripe tomatoes, pasta and green vegetables.

Provided by Martha Rose Shulman

Categories     dinner, lunch, one pot, pastas, appetizer, main course, side dish

Time 50m

Yield Serves four

Number Of Ingredients 10

6 to 8 ounces fresh green beans, trimmed, strings removed if necessary, and broken in half if very long
2 cups chopped fresh ripe tomatoes
2 tablespoons extra virgin olive oil
1 plump garlic clove, minced (more to taste)
Salt (I like to use a very good coarse sea salt or fleur de sel for this)
freshly ground pepper to taste
1 teaspoon balsamic vinegar (optional)
2 tablespoons slivered basil
2 ounces crumbled feta (about 1/2 cup)
3/4 pound pasta (penne or fusilli are good choices)

Steps:

  • Combine the olive oil, tomatoes, garlic, basil, salt and pepper in a large bowl, and let sit for 15 to 30 minutes (or longer).
  • Bring a large pot of generously salted water to a boil. Fill a bowl with ice water. Add the green beans to the boiling water, and boil four to five minutes, depending on how crunchy you like them. Remove with a strainer or skimmer, and transfer to the ice water. Allow to cool for a few minutes, then drain and set aside.
  • Bring the water back to a boil, and add the pasta. Cook until al dente, about eight minutes. When the pasta is ready, drop the green beans back into the water to heat, then drain the pasta and beans and toss at once with the tomato mixture and the feta. Serve hot or room temperature.

Nutrition Facts : @context http, Calories 457, UnsaturatedFat 7 grams, Carbohydrate 71 grams, Fat 12 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 4 grams, Sodium 552 milligrams, Sugar 7 grams

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