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* 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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