Search thousands of recipes reviewed by home cooks like you.

Flash-blasted Broccoli and Feta Pasta

Flash-blasted Broccoli and Feta Pasta

  • Prep

    25 m
  • Cook

    25 m
  • Ready In

    50 m
Senoritapupnstuff

Senoritapupnstuff

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.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Nicolette
10

Nicolette

2/25/2011

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, this dish is delectable even at room temperature. I *will* make this often -- it's fantastic!

Stacey
10

Stacey

10/4/2005

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 I feared it might. I thawed the broccoli slightly before cooking.

imjammin
8

imjammin

11/16/2006

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 to have some meat. Quite yummy!

Similar recipes