* Penne with Marinated Feta and Arugula
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Penne with Marinated Feta & Arugula

  • 2 oz. feta cheese, crumbled (about 1/2 cup)
  • 1/2 tsp lemon zest plus 1 TB fresh lemon juice
  • 1/2 tsp crushed red pepper
  • 3 TB olive oil, divided
  • 2/3 cup plain whole-milk Greek yogurt
  • 1 small clove garlic, grated
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground pepper
  • 12 oz  penne
  • 2 oz. baby arugula (about 2 cups)
  • Chopped fresh chives, for serving


Stir together feta, lemon zest, crushed red pepper, and 1 tablespoon oil in a small bowl. Set aside to marinate.

Whisk together yogurt, lemon juice, garlic, salt, black pepper, and remianing 2 tablespoons oil in a large bowl.

Cook penne according to package directions. Reserve 1/2 cup cooking water and drain. Add hot penne to yogurt mixture. Toss, adding cooking water 2 tablespoons at a time until desired consistency is reached. Gently stir in arugula. Top with marinated feta and chives. (Real Simple) Serves 4

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