Covered Bridge Produce

Pasta with Greens and Feta

Description	This is one of my favorite ways to use all those plentiful greens--in a creamy sauce of onions and feta on chunks of pasta! Adapted from Mollie Katzen's "Still Life with Menu."
Ingredients	6 tablespoons olive oil 4 cups chopped onion 7 to 8 cups packed mixed cooking greens dried and coarsely chopped salt to taste 1 lb. penne, fusilli, shells or some comparable short pasta 1/2 to 3/4 lb. feta cheese, crumbled (blue cheese may be substituted) freshly grated parmesan cheese, to taste (optional) freshly ground black pepper
Directions	1) heat the olive oil in a deep skillet. Add the onions and cook for about 10 minutes over medium low heat, stirring occasionally. Meanwhile, put the pasta water up to boil. 2) Add chopped greens to the skillet, salt lightly, and stir until the greens begin to wilt. Cover and cook 10 to 15 minutes over medium-low heat. 3) Cook the pasta until al dente. Just as it becomes ready, add the crumbled feta (or blue) cheese to the greens. 4) Drain the pasta, then add it directly to the potful of sauce. Mix thoroughly. 5) Cook the completed dish just slightly over low heat for a few minutes. Add parmesan and black pepper to taste.
Serves	4 to 6
Time	35 minutes
By	Meg