Best Pasta With Broccolini And Feta Recipes

PASTA WITH CHARRED BROCCOLI, FETA, AND LEMON

Steps:

• Preheat oven to 425°F.
• Combine broccoli, 1 1/2 tablespoons oil, 1/4 teaspoon kosher salt, and crushed red pepper on a baking sheet; spread in a single layer. Bake at 425°F for 20 to 25 minutes or until broccoli is charred and browned in spots, stirring after 15 minutes.
• Bring a large saucepan filled with water and remaining 2 teaspoons kosher salt to a boil. Add pasta, and cook 7 to 8 minutes or until al dente. Drain in a colander over a bowl, reserving 3/4 cup cooking liquid.
• Heat remaining 1 1/2 tablespoons oil and garlic in a large skillet over medium-low. Cook 2 minutes or until garlic is golden, stirring occasionally. Sprinkle flour over pan; cook 30 seconds, stirring constantly. Gradually add reserved 3/4 cup pasta cooking liquid and milk to pan, stirring constantly with a whisk. Stir in feta; cook 3 minutes or until feta begins to melt and sauce is slightly thickened. Add broccoli, pasta, and lemon rind; toss. Divide pasta mixture among 4 bowls; sprinkle evenly with black pepper and 1/4 teaspoon flaked salt.

ONE POT PASTA WITH FETA AND BROCCOLINI

Steps:

• Bring a large pot of salted water to a boil. Cook the ziti according to package directions, and scoop out 1/2 cup of the cooking water just before draining.
• Heat the olive oil in the same pot over medium heat and sauté the garlic for 1 minute until it turns golden. Add the broccolini, season with salt and the red pepper flakes (easy on the salt; the feta is salty), and sauté for 4 minutes until just crisp tender. Pour in the broth and the reserved ½ cup cooking water and bring to a simmer. Simmer for about 2 minutes, until the broccolini is just as tender as you like, then stir in the drained pasta, feta and lemon zest. Toss until combined and serve hot, with additional red pepper flakes as desired.
• Top each serving with a fried egg if desired.

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.

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.

PASTA SHELLS WITH BROCCOLI, FETA AND OLIVES

Steps:

• Add shells and garlic to a large pot of boiling and salted water. Cook for 5 minutes and stir in florets. Cook for 1 minute or until broccoli is tender and drain. Locate garlic clove and push through garlic press into large bowl. Add shells and broccoli to bowl. Stir in tomatoes, feta cheese, olives and oil. Toss to coat and season with salt and pepper.

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.

ONE-PAN FETA PASTA WITH CHERRY TOMATOES

Steps:

• Heat oven to 400 degrees. In a shallow 2-quart casserole or gratin dish, or an 11-by-7-inch baking dish, combine tomatoes, garlic, thyme, rosemary and 3/4 teaspoon salt. Toss with 1/4 cup of the olive oil to coat. Place the feta in the middle of the dish, and top with the remaining 1/4 cup olive oil. Sprinkle the black pepper and red-pepper flakes over everything. Bake for about 40 minutes, until the garlic has softened and the tomatoes have burst their skins.
• Add the pasta to the pan in an even layer and sprinkle with remaining 3/4 teaspoon salt. Pour the boiling water on top. Using a wooden spoon or spatula, carefully submerge pasta. Cover tightly with foil and bake until pasta is al dente, 17 to 19 minutes. Remove from oven and let the pasta stand, covered, for 5 to 10 minutes to absorb the excess liquid.
• Stir in basil until everything is well incorporated, and the tomatoes and cheese create a creamy sauce. When serving, top with more black pepper, oil and flaky sea salt.