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My review
Flash-blasted Broccoli and Feta Pasta
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."
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Ingredients
50 m servings 393 calsOriginal recipe yields 8 servings
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Directions
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Prep
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- Preheat oven to 500 degrees F (260 degrees C). Place a baking sheet in the oven until hot.
- 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; 15.7 g fat; 49.7 g carbohydrates; 12.6 g protein; 13 mg cholesterol; 417 mg sodium. Full nutrition
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Reviews
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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...
12/20/2009
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 becau...
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...
1/13/2011
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. ...
10/24/2006
This recipe sounds great, but I'm confused about whether to use frozen broccoli or fresh?
2/13/2008
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, ...
5/14/2006
Tasted great by omitting the regular tomatoes. Agree with another reviewer who said this was a versatile dish.