Penne with feta, lemon and parsley

Fairlady
4 servings
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By Food24 November 03 2009
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Ingredients (11)

500.00 g pasta — penne
3.00 Litres water — boiled
oil — and salt
2.00 lemon — zest only
2.00 garlic — cloves, finely chopped
250.00 ml fresh parsley — chopped
125.00 g feta cheese — crumbled
125.00 ml olives — black, optional
125.00 ml fresh chillies — 573
salt and freshly ground black pepper
olive oil — optional
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Method:

Cook penne until al dente in the boiling water to which a little oil and salt have been added.
Drain well though a colander and combine with remaining ingredients, except the extra olive oil.
Serve penne warm, drizzled with extra olive oil, if desired.



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