ROASTED BROCCOLINI AND LEMON WITH PARMESAN
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
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
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 (2 1/2 cup) main course servings
Number Of Ingredients 10
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
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
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
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
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
My version of the viral baked feta pasta with broccoli and lemon
Provided by Madeline
Categories Dinner
Time 50m
Number Of Ingredients 9
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
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
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
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
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
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
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
Categories Cheese
Number Of Ingredients 9
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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- Preheat the oven to 375°. On a rimmed baking sheet, toss the Broccolini leaves with 2 teaspoons of the olive oil and season lightly with salt. Bake for 15 to 20 minutes, until lightly browned and crisp. Let cool completely.
- Meanwhile, set up a large ice water bath. In a large saucepan of salted boiling water, blanch the Broccolini until crisp-tender, 2 to 3 minutes. Using a slotted spoon, transfer to the ice water bath to cool, then drain well and pat dry.
- In the saucepan of salted boiling water, cook the spaghetti until al dente. Reserve 1 cup of the pasta water. Drain the pasta and toss with 2 teaspoons of the olive oil.
- Wipe out the saucepan and heat the remaining 2 tablespoons of olive oil in it. Add the garlic and cook over moderate heat, stirring, until softened, about 1 minute. Add the Broccolini and cook over moderately high heat, stirring frequently, until the garlic is golden, about 3 minutes. Add the spaghetti and the reserved pasta water and cook, tossing, until coated in a light sauce, 2 to 3 minutes. Remove from the heat. While tossing, add the butter 1 tablespoon at a time until incorporated. Stir in the lemon juice and season generously with salt and pepper. Transfer to bowls. Top with the crispy Broccolini leaves and more pepper and serve right away, passing Parmesan at the table.
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