Flash-blasted Broccoli and Feta Pasta

Flash-blasted Broccoli and Feta Pasta

24

"The quick, high-temperature cooking method for the broccoli gives it a deep, earthy flavor. The broccoli combines with onions, garlic, feta cheese, white wine, and a splash of lemon."

Ingredients

50 m servings 393 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • Calories:
  • 393 kcal
  • 20%
  • Fat:
  • 15.7 g
  • 24%
  • Carbs:
  • 49.7g
  • 16%
  • Protein:
  • 12.6 g
  • 25%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 417 mg
  • 17%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 500 degrees F (260 degrees C). Place a baking sheet in the oven until hot.
  2. Place broccoli florets in a large bowl. Stir in olive oil and salt. Using oven mitts, remove the hot baking sheet from the oven. Pour broccoli florets onto baking sheet and spread out.
  3. Bake in preheated oven about 5 minutes; turn and cook about 5 minutes more. (the florets should be somewhat browned and crunchy.) Remove from oven, and set aside.
  4. Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Stir in onions, garlic, and red pepper flakes. Cook until onion is soft and translucent. Stir in sun-dried tomatoes.
  5. Turn heat up to medium high. Pour in white wine, and cook about 3 minutes. Stir in chopped tomatoes. Cook about 2 minutes, then stir in spinach, lemon juice, and feta. Turn the heat down to low, and cover until pasta is done.
  6. While the onions are cooking, bring a large pot of lightly salted water to boil. Add linguini, and cook until al dente, about 8 to 10 minutes. Drain, and stir into broccoli mixture. Top with toasted pine nuts.
  • profile image

Your rating

Cancel
Submit

Reviews

24
  1. 38 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

Superfoods, unite! Great pasta dish with or without the broccoli (ate most of the roasted fresh broccoli as it came out of the oven -- it's that inviting). Nutrient rich as well as flavorful, ...

The wine and feta gave this a "fine-dining" flavor. I used diced tomatoes instead of whole to save time, and used bow-tie pasta. The broccoli had a pleasant flavor and did not get "crunchy" as...

This was very good. Seemed like a lot of trouble to cook the broccoli this was but it really made a difference. I added one cut up chicken breast only because this was all I made and I wanted it...

Usually I find that recipes provide more than the suggested number of servings, but I halved this recipe and it only made 3 servings. I will admit, though, that I served generous portions becau...

This recipe sounds great, but I'm confused about whether to use frozen broccoli or fresh?

We eat a lot of pasta, but this might be the best pasta dish I have ever made!! It was delicious as is. I wasn't sure about the lemon, but all the flavors combined to make a very tasty sauce. ...

Very tasty, fresh pasta dish. I made it exactly as written.

I cooked this for Valentines Day... It was so good and delicious. The only things I didn't use were the red pepper flakes and the spinach because I don't like those. My husband liked very much...

I made this this exactly as the recipe said except that I didn't have any spinach so I blew that off. It was great. Love the spicy flavor of the red pepper. Tastes like something you'd order ...