Penne with greens, olives, and feta from Bon Appétit Magazine, April 2008 (page 121) by Molly Stevens

  • feta cheese
  • lemons
  • Show all ingredients...

  • EYB Comments

    Suggested greens include spinach, mustard greens, kale, and broccoli rabe.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Suggested greens include spinach, mustard greens, kale, and broccoli rabe.

  • GiselleMarie on April 23, 2023

    I thought I was going to love this but it was plain. Doubling the feta to 6 ounces would give it more flavor. I used a large bunch of broccoli rabe because I like its pleasant, mild bitterness, which was necessary to give the dish any flavor at all.

  • Laura on January 14, 2014

    This recipe gets great reviews on Epicurious (although on that site it is mis-named as 'Penne with green olives and feta.') In contrast, we didn't much care for it at all. I followed the directions exactly except that I only used 8 ounces of penne rather than 12 and that was plenty. I used collards rather than the specified greens, and that may have been the problem -- I'm sure I would have preferred it with spinach or kale. Still, it was just very boring and I don't think a different green would solve that.

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