Mix parsley,lemon zest and garlic in small bowl; set aside.
2
Bring large pot of salted water to boil. Add greens, thick stems removed(may substitute spinach, mustard greens, or broccoli rabe, if desired:about 1 pound)and cook until just tender, 1 - 6 minutes, depending on type of greens. Using skimmer or slotted spoon, transfer greens to colander to drain.
3
Return water to boil. Add pasta and cook until just tneder but still firm to bite, stirring occasionally. Drain, reserving 3/4 cup cooking liquid.
4
Return pasta to pot: add greens, olive oil and toss. Stir in olives, feta, and enough cooking liquid by 1/4 cupfuls to moisten. Season with salt and pepper.
5
Transfer to bowl. Sprinkle with parsley mixture and serve.
