One Pot Pasta With Feta And Broccolini Recipes

WHOLE-WHEAT PASTA WITH BROCCOLINI AND FETA

Steps:

• Put the shallots in a bowl and cover with cold water. Soak for about 10 minutes; drain.
• Bring a large pot of water to a boil and salt it generously. Fill a medium bowl with ice water and salt it as well. Add the broccolini to the boiling water and cook until crisp-tender, about 2 to 3 minutes. Stir in the radish slices, and cook 30 seconds, more. Use a slotted spoon or strainer to scoop out the vegetables and plunge them immediately into the ice water. Drain the vegetables, pat them very dry.
• Add the pasta to the same pot of boiling water, and cook, stirring occasionally, until al dente, about 8 to 9 minutes. Drain and set aside.
• Whisk the sherry vinegar, orange zest, the 3/4 teaspoon salt and pepper, to taste, in a large serving bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a dressing.
• Toss the rigatoni, broccolini, radish and shallot with the dressing. Add the feta cheese and toss lightly. Serve warm or room temperature.

PASTA WITH BROCCOLINI AND FETA

Steps:

• Bring a large pot of water to boil. Add some salt and broccolini. Cook for 3 minutes or until tender crisp. Remove with a strainer and immediately plunge into a bowl of ice cold water to stop the cooking. Drain and set aside.
• Add pasta to the same pot and cook until al dente, about 8 to 11 minutes, depending on the type of pasta.
• While pasta is cooking, heat extra virgin olive oil in a small saucepan. Add garlic and crushed red pepper flakes. Cook for 1 to 2 minutes until garlic is lightly brown. Remove and set aside.
• When pasta is cooked, drain. Return cooked broccolini to the pot. Pour prepared olive oil over pasta and vegetables. Add salt and pepper. Mix well.
• Sprinkle feta and parmesan cheese on the top. Serve immediately.

BAKED FETA AND BROCCOLI PASTA

Steps:

• Preheat oven to 400F. Cut broccoli florets into quarters and place in a baking dish. Drizzle 1/2 cup olive oil and salt and pepper over the broccoli. Toss to coat the broccoli in the oil. Make a space for the brick of feta in the middle of the broccoli and place it there. Drizzle more oil and black pepper on the top of the feta.
• Bake in the oven at 400F for 35 minutes. While the feta and broccoli bakes, prepare a half a pound of pasta. Reserve 1/2 cup of pasta water from the cooked pasta.
• Remove the feta and broccoli from the oven and immediately stir to combine. Pour in some of the pasta water until its your desired creaminess. Add the warm cooked pasta into the pan and stir again. Finish the dish with the lemon juice, lemon zest and fresh basil. Stir once more to fully combine and serve.

ONE-POT PASTA WITH BROCCOLI AND LEMON

Steps:

• Bring a large pot of salted water to a boil. Add penne and cook 5 minutes. Add broccoli and cook until pasta is just under al dente and broccoli is crisp-tender and bright green, 3 to 4 minutes more. Drain, then add pasta and broccoli back to pot.
• Toss with garlic, oil, lemon zest and juice, and cheese. Serve, topped with more cheese.

PASTA WITH BROCCOLINI AND FETA

Steps:

• Cook pasta and drain.
• In a pan, sprayed with non-stick cooking spray, sautee the broccolini.
• Snip the peppers, and add along with the roasted garlic and pine nuts.
• When heated through, mix with pasta and add feta cheese.

SHEET-PAN BAKED FETA WITH BROCCOLINI, TOMATOES AND LEMON

Steps:

• Heat the oven to 400 degrees with a rack set in the lower third. On a sheet pan, combine the broccolini, tomatoes, onion and lemon slices with the olive oil and toss. Add cumin and red-pepper flakes, season with salt and pepper, and toss again until evenly coated. Nestle the feta slices into the vegetables. (It's OK if they break apart a little.)
• Roast 15 to 20 minutes, stirring halfway through but leaving the feta in place, until the broccolini is charred at the tips, the stems are easily pierced with a fork and the tomato skins start to blister and break down.
• Serve over orzo or farro. Drizzle with olive oil and serve with the remaining lemon half for squeezing. Top with fresh herbs, if using.