Penne with Winter Greens

1 pound dried penne pasta
1 tomato, chopped
1 green onion, chopped
Juice of 2 lemons
2 tablespoons extra virgin olive oil
1 clove garlic, chopped
1/2 cup basil
1 pound winter greens such as raw spinach, or cooked chard or collards, thinly sliced
3 ounces sheep or goat feta cheese, crumbled
1/2 cup pitted Kalamata olives
Salt and pepper to taste
Cook pasta according to directions on package. Drain well.

Meanwhile, put tomatoes, green onions, lemon juice, oil, garlic, and basil into a blender or food processor and puree until smooth.

Pour this mixture over drained cooked pasta, then add greens, feta, olives, salt and pepper and toss gently to combine. Serve warm or at room temperature.