Rating: 4.5 stars
41 Ratings
  • 5 star values: 29
  • 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.

Recipe Summary

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

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

Directions

Instructions Checklist
  • 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

393 calories; protein 12.6g; carbohydrates 49.7g; fat 15.7g; cholesterol 12.6mg; sodium 416.9mg. Full Nutrition
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