• 1/4 teaspoon fresh Italian parsley, chopped
• 2 teaspoons lemon zest
• 3 garlic cloves, minced
• 8 ounces whole wheat penne pasta
• 16 ounces Nature’s Greens® Trio
• 1 cup low sodium vegetable broth
• 1 cup red and/or yellow grape tomatoes, sliced in half
• 4 tablespoons extra-virgin olive oil
• 2/3 cup Kalamata olives, chopped
• 6 ounces feta cheese, crumbled
• Salt and pepper to taste

In a small bowl combine parsley, lemon zest and garlic. Set aside. Cook pasta according to package directions. Drain and set aside. In large stockpot, add greens and enough water to cover. Add chicken bouillon and stir to combine. Over high, bring greens to boil. Lower heat and simmer for about 4 minutes, adding red and yellow grape tomatoes. Continue simmering for another 3-4 minutes. Drain. Add the parsley/lemon mixture, pasta, olive oil, olives, and feta cheese to the greens stockpot and toss to coat. Season with salt and pepper to taste. Serve hot or slightly chilled.