Pasta with Greens, Olives and Feta Cheese

Summer is finally here and our gardens will soon be brimming with produce.  Here is a simple way to use those good-for-you greens as well as other fresh veggies from the garden or the farmer's market.  This recipe is a great way to "think outside the recipe"--what I mean- use this as a starting point and challenge yourself to use what you have.  Remember recipes are a "guideline"-not set-in-stone rules.

This recipe makes 4 servings

1/4 cup fresh Italian parsley, chopped
1 garlic clove, minced
1 large bunch of greens (such as spinach, mustard greens, kale, broccoli rabe, etc.) bout 1 pound, thick stems 
removed, spinach left whole, other greens cut into 1-inch strips making about 10 cups packed.
1 small onion, julienne
12 ounces pasta of your choice
5-6 tablespoons extra-virgin olive oil, divided
1/2 cup coarsely chopped, pitted Kalamata olives
1/2 cup crumbled feta cheese (about 3 ounces)
Toasted pinenuts

Mix the parsley, lemon zest and minced garlic in a small bowl and set aside.

Bring a large pot of salted water to a boil.  Add the pasta and cook according to package directions until al dente.  Reserve 1 cup pasta water.

Meanwhile, in a large skillet over medium heat, add 2-3 tablespoons olive oil then add the onion, saute until tender and translucent.  Add the greens and saute until tender.

Pour drained cooked pasta to a large bowl, add the greens, 1-2 tablespoons remaining olive oil and toss. Stir in olives, feta and enough reserved pasta cooking liquid to moisten.  Season with salt and pepper.  Sprinkle with the parsley mixture and serve with toasted pinenuts sprinkled over.