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Dairy
Easy
20 Minutes
Diets 
Packed with nutrient-dense leaves and herbs and creamy, fatty feta cheese, this dish is one way to indulge your pasta craving without feeling too guilty. Feel free to serve the sauce with gluten-free pasta, if desired.
1 (16-ounce) package Tuscanini Penne Pasta
1 red onion, peeled and sliced
2 cloves garlic, peeled and sliced
2 cups chard leaves, torn by hand
2 cups spinach leaves
2 cups baby kale
1/2 cup basil leaves
1/2 cup parsley leaves
9 ounces (250 grams) frozen fine green peas
1/4 cup Zeta Olive Oil
coarse salt
black pepper
9 ounces (250 grams) Ta’amti Feta Cheese, drained, and crumbled by hand into small pieces
Cook pasta according to package directions.
While pasta cooks, steam onion and garlic in olive oil in a pan over a low flame.
When onion is soft, add all green leaves and herbs. Cook two minutes. Stir.
Add peas. Season with salt and pepper.
Drain pasta and add to pan. Add feta cheese and stir gently. Pour into a serving dish.
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