Pasta With Broccolini And Feta Recipes

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ROASTED BROCCOLINI AND LEMON WITH PARMESAN



Roasted Broccolini and Lemon With Parmesan image

Dumping cheese onto something, roasting it and calling it genius isn't the most original thought, but it's worth mentioning how wonderful this recipe is. Maybe it's the caramelized, jammy slices of lemon or maybe it's the almost burnt, crisp, frilly ends of tender broccolini. Whatever it is, a version of this is worthy of every dinner party. While there is something special about the broccolini here (nothing compares to the tender stalks and those wispy ends), this technique also works with root vegetables like carrots, potatoes and parsnips, as well as other brassicas like cauliflower and brussels sprouts. (This recipe is adapted from "Dining In: Highly Cookable Recipes" by Alison Roman.)

Provided by Alison Roman

Categories     vegetables, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 6

1 lemon, halved crosswise, seeds removed
4 garlic cloves, smashed
2 bunches broccolini, ends trimmed (or 1 pound broccoli, thinly sliced lengthwise, stem and all)
3 to 4 tablespoons olive oil
Kosher salt and freshly ground pepper
½ cup finely grated Parmesan

Steps:

  • Heat oven to 425 degrees. Thinly slice half the lemon into rounds and set the other half aside. Toss lemon slices, garlic and broccolini with the olive oil on a rimmed baking sheet. Season with salt and pepper, making sure everything is evenly coated, especially the broccolini tips so they get fried and crisp.
  • Sprinkle with Parmesan and roast until the broccolini is bright green, starting to char and the cheese is golden brown, 10 to 15 minutes.
  • Remove from the oven, squeeze the remaining half of the lemon over the top and serve.

Nutrition Facts : @context http, Calories 274, UnsaturatedFat 11 grams, Carbohydrate 24 grams, Fat 17 grams, Fiber 9 grams, Protein 14 grams, SaturatedFat 4 grams, Sodium 810 milligrams, Sugar 6 grams

WHOLE-WHEAT PASTA WITH BROCCOLINI AND FETA



Whole-Wheat Pasta with Broccolini and Feta image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 (2 1/2 cup) main course servings

Number Of Ingredients 10

1 medium shallot, thinly sliced
1 bunch broccolini (about 10 ounces), stems cut into 2-inch stems, and florets
1 medium bunch radishes, trimmed and very thinly sliced
12 ounces whole-wheat rigatoni
1 tablespoon sherry wine vinegar
1/2 teaspoon finely grated orange zest
3/4 teaspoon kosher salt, plus more as needed
Freshly ground black pepper
3 tablespoons extra-virgin olive oil
7 ounces feta cheese, crumbled

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.

ONE POT PASTA WITH FETA AND BROCCOLINI



One Pot Pasta with Feta and Broccolini image

This pasta comes together quickly and easily, and is delicious as is, and it's sublime with a fried egg on top.

Provided by Katie Workman

Categories     Main Course

Time 30m

Number Of Ingredients 10

Kosher salt (to taste)
8 ounces dried ziti
2 tablespoons extra virgin olive oil
4 garlic cloves (very thinly sliced)
1 pound broccolini (trimmed and cut into 2-inch pieces)
¼ teaspoon red pepper flakes (plus more for serving)
1 cup vegetable or chicken broth
1 cup crumbled feta
1 teaspoon finely grated lemon zest
Hot fried or poached eggs for each serving (optional)

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.

Nutrition Facts : Calories 425.93 kcal, Carbohydrate 53.76 g, Protein 16.94 g, Fat 15.87 g, SaturatedFat 6.74 g, Cholesterol 33.38 mg, Sodium 692.98 mg, Fiber 3.21 g, Sugar 6.27 g, ServingSize 1 serving

PASTA WITH BROCCOLINI AND FETA



Pasta with Broccolini and Feta image

Quick and easy Pasta with Broccolini and Feta in under 30 minutes. Perfect for busy weeknights or lazy weekends.

Provided by Linda Ooi

Categories     Main Dish

Time 27m

Number Of Ingredients 8

½ lb broccolini ((cut into florets and 2-inch lengths) 225g))
½ lb fettuccine ((or pasta of choice) (225g))
¼ cup extra virgin olive oil ((60ml))
5 cloves garlic ((minced))
½ tsp crushed red pepper flakes
Salt (and freshly ground pepper)
¼ cup crumbled feta cheese ((35g))
¼ cup parmesan cheese ((20g))

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.

Nutrition Facts : Calories 672 kcal, ServingSize 1 serving

BAKED FETA AND BROCCOLI PASTA



Baked Feta and Broccoli Pasta image

My version of the viral baked feta pasta with broccoli and lemon

Provided by Madeline

Categories     Dinner

Time 50m

Number Of Ingredients 9

8oz pasta
4 cups broccoli florets
1/2 cup extra virgin olive oil
1/4 tsp salt
1/2 tsp fresh cracked black pepper
8oz brick of feta
1 tbsp lemon juice
2 tbsp lemon zest
2 tbsp fresh chopped basil

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.

Nutrition Facts : Calories 634 calories, Sugar 5.6 g, Sodium 699 mg, Fat 41.3 g, SaturatedFat 12.7 g, TransFat 0 g, Carbohydrate 51.6 g, Fiber 4.6 g, Protein 18.1 g, Cholesterol 50.5 mg

PASTA WITH CHARRED BROCCOLI, FETA, AND LEMON



Pasta with Charred Broccoli, Feta, and Lemon image

Author Colu Henry loves taking vegetables to the edge by roasting them in the oven until they are deeply browned and caramelized. This method gives vegetables great texture and amps up their flavor, resulting in a nice balance of sweet and savory. The feta emulsifies in the pasta water, creating a melty, velvety sauce without the use of cream. Lemon rind cuts the richness and adds a bright note. Cauliflower, romanesco, or very coarsely chopped savoy cabbage would also work well in place of the broccoli. You can substitute gemelli or penne pasta for strozapretti.

Provided by Colu Henry

Time 35m

Yield Serves 4 (serving size: about 1 1/4 cups)

Number Of Ingredients 12

4 cups small broccoli florets
3 tablespoons olive oil, divided
2 1/4 teaspoons kosher salt, divided
1/2 teaspoon crushed red pepper
8 ounces uncooked strozzapreti or mezze penne pasta
2 garlic cloves, thinly sliced
1 1/2 tablespoons all-purpose flour
1/2 cup whole milk
3 ounces feta cheese, crumbled (about 3/4 cup)
1 tablespoon grated lemon rind
1/4 teaspoon freshly ground black pepper
1/4 teaspoon flaked sea salt (such as Maldon)

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.

Nutrition Facts : Calories 408, Carbohydrate 50 g, Cholesterol 22 mg, Fat 17 g, Fiber 3 g, Protein 14 g, SaturatedFat 5.2 g, Sodium 637 mg, Sugar 4 g

SHEET-PAN BAKED FETA WITH BROCCOLINI, TOMATOES AND LEMON



Sheet-Pan Baked Feta With Broccolini, Tomatoes and Lemon image

When baked, feta gains an almost creamy texture, similar to goat cheese but with feta's characteristic tang. In this easy vegetarian sheet-pan dinner, broccolini (or broccoli), grape tomatoes and lemon slices roast alongside the feta until the broccolini crisp, the tomatoes burst and the lemon rinds soften. (Remember, broccolini has a tender, delicious stalk so only the bottom 1/2-inch needs to be trimmed.) Serve this dish over a pile of orzo for a complete meal. If you like, cut the broccolini, feta and lemon into bite-size pieces and toss with the orzo.

Provided by Yasmin Fahr

Categories     dinner, easy, lunch, weeknight, one pot, vegetables, main course, side dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

1 bunch broccolini, ends trimmed, thick stalks split lengthwise, or broccoli, stalks trimmed and cut into bite-size pieces
1 pint grape tomatoes, halved (about 2 cups)
1 small red onion, peeled, quartered and cut into 2-inch wedges
1 lemon, 1/2 cut into thin rounds and the remaining 1/2 left intact, for serving
3 tablespoons olive oil, plus more for serving
1 teaspoon ground cumin
1/2 teaspoon red-pepper flakes
Kosher salt and black pepper
2 (6- to 8-ounce) blocks feta, cut into 1-inch slices
Cooked orzo or farro, for serving
1/2 cup fresh basil or cilantro leaves and fine stems, roughly chopped (optional)

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



Pasta Shells with Broccoli, Feta and Olives image

Provided by Food Network Kitchen

Categories     main-dish

Yield 2 servings

Number Of Ingredients 9

8 ounces medium shells
Boiling salted water
1 clove peeled garlic
2 cups broccoli florets
1 1/2 cups chopped tomatoes
1 cup crumbled feta cheese
1/2 cup sliced Kalamata olives
3 tablespoons olive oil
Salt and pepper

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



Pasta With Broccolini and Feta image

Created after a trip to Dellalo Italian Market in Greensburg, PA. I came home with a pound of whole wheat pasta, a bunch of broccolini and a pound of their fresh made feta cheese. Garlic roasting instructions can be found on Recipezaar. I use the method published here: http://elise.com/recipes/archives/001712roasted_garlic.php Instructions for toasting pine nuts can be found here: http://www.recipezaar.com/Toasted-Pine-Nuts-248987 WW points: 5

Provided by Barb 3663

Categories     < 15 Mins

Time 30m

Yield 8 , 8 serving(s)

Number Of Ingredients 8

16 ounces whole wheat pasta
1 lb Broccolini
4 slices roasted red peppers
1 head garlic, roasted
3 ounces feta cheese
1 ounce pine nuts, toasted
1/4 cup fresh basil, snipped
nonstick cooking spray

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.

Nutrition Facts : Calories 2108, Fat 45.3, SaturatedFat 16.1, Cholesterol 80.2, Sodium 1053.8, Carbohydrate 369.8, Fiber 2.7, Sugar 5.3, Protein 87.5

SHEET-PAN BAKED FETA WITH BROCCOLINI, TOMATOES AND LEMON



Sheet-Pan Baked Feta with Broccolini, Tomatoes and Lemon image

Categories     Cheese

Number Of Ingredients 9

1 bunch broccolini, trimmed
1 package cherry tomatoes, halved
1 red onion, sliced
1/2 lemon, thinly sliced
3 tablespoons extra virgin olive oil
1 teaspoon cumin
1/2 teaspoon red pepper flakes
1 salt and pepper
2 large block of feta cheese, cut into 1 inch slices

Steps:

  • Preheat oven to 400 degrees.
  • Toss all vegetables and seasonings together on a large baking sheet.
  • Nestle 6-8 ounces of feta cheese amongst the veggies, cut into 1 inch blocks.
  • Roast in the oven for 15-20 minutes.
  • Layer over orzo pasta (that's what we used!), whole grain rice, farro, quinoa - whatever you have on hand!
  • Top with a drizzle of olive oil, fresh lemon juice and a pinch of salt. Enjoy!

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PASTA WITH BROCCOLINI AND FETA RECIPES
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.
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