Penne with Green Olives and Feta

INGREDIENTS

• 1 teaspoon finely grated lemon peel
• 1/4 cup chopped fresh Italian parsley
• 1/2 cup coarsely chopped pitted Kalamata olives
• 12 ounces penne
• 1/2 cup crumbled feta cheese (about 3 ounces)
• 5 tablespoons extra-virgin olive oil, divided
• 1 garlic clove, minced
• 1 large bunch greens (such as spinach, mustard greens, kale, or broccoli rabe; about 1 pound), thick stems removed, spinach left whole, other greens cut into 1-inch strips (about 10 cups packed)