Flash-blasted Broccoli and Feta Pasta

Rating: 4.57 stars
42 Ratings
  • 5 star values: 30
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0

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.

By Ben S.

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Recipe Summary

prep:
25 mins
cook:
25 mins
total:
50 mins
Servings:
8
Yield:
8 servings
Nutrition Info
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 500 degrees F (260 degrees C). Place a baking sheet in the oven until hot.

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  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

Nutrition Facts

Per Serving:
393 calories; protein 12.6g; carbohydrates 49.7g; fat 15.7g; cholesterol 12.6mg; sodium 416.9mg. Full Nutrition
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Reviews (25)

Read More Reviews

Most helpful positive review

Stacey
Rating: 5 stars
10/04/2005
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. Read More
Helpful
(10)
42 Ratings
  • 5 star values: 30
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Stacey
Rating: 5 stars
10/04/2005
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. Read More
Helpful
(10)
Weezie
Rating: 5 stars
12/21/2009
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 because this was so good! I used a different shape pasta because I had no linguini I used fresh tomatoes rather than canned and I omitted the pine nuts because they are so expensive in my area... but still this was fabulous. This will go on my regular rotation of meals because it was easy to make. I love the flavor of the flash-blasted broccoli - I'm going to cook it that way next week to go on a veggie pizza. Read More
Helpful
(8)
Karen Price Bailey
Rating: 5 stars
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! Read More
Helpful
(8)
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cook4fun
Rating: 5 stars
01/19/2011
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. The roasted broccoli was awesome - I will make it this way just as a side from now on. The only thing I might change would be to add chicken or shrimp for more protein and to use a little less pasta. I like more topping vs. pasta ratio. Even my pickiest eater cleaner her plate. I highly recommend this recipe - it is a keeper! Read More
Helpful
(7)
Vicki T
Rating: 5 stars
10/24/2006
This recipe sounds great but I'm confused about whether to use frozen broccoli or fresh? Read More
Helpful
(7)
ohliz
Rating: 4 stars
03/22/2011
Very tasty fresh pasta dish. I made it exactly as written. Read More
Helpful
(6)
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Frances
Rating: 5 stars
02/16/2006
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 too. It's very easy to do too. Thanks!!! Read More
Helpful
(5)
HLyn76
Rating: 4 stars
02/13/2008
Excellent.... careful not to cook the sauce too long as it will dry out but some pasta water fixes that easily. I used gorgonzola instead as it was what I had on hand and loved it. Next time I will add some fresh basil as well! Read More
Helpful
(5)
SEA1964
Rating: 5 stars
05/14/2006
Tasted great by omitting the regular tomatoes. Agree with another reviewer who said this was a versatile dish. Read More
Helpful
(5)
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