Recipe by 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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (8 ounce) package
1 (16 ounce) package
uncooked linguine pasta
olive oil, divided
crushed red pepper flakes
chopped sun-dried tomatoes (packed in oil)
dry white wine
1 (15 ounce) can
whole peeled tomatoes, drained and chopped
1 1/2 tablespoons
fresh lemon juice
feta cheese, crumbled
pine nuts, toasted
Superfoods, unite! Great pasta dish with or without the broccoli (ate most of the roasted fresh broccoli as it came out of the oven -- it's that inviting). Nutrient rich as well as flavorful, this dish is delectable even at room temperature. I *will* make this often -- it's fantastic!
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 I feared it might. I thawed the broccoli slightly before cooking.
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 to have some meat. Quite yummy!
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 because this was so good! I used a different shape pasta because I had no linguini, I used fresh tomatoes rather than canned, and I omitted the pine nuts because they are so expensive in my area ... but still, this was fabulous. This will go on my regular rotation of meals, because it was easy to make. I love the flavor of the flash-blasted broccoli - I'm going to cook it that way next week to go on a veggie pizza.
This recipe sounds great, but I'm confused about whether to use frozen broccoli or fresh?
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. The roasted broccoli was awesome - I will make it this way just as a side from now on. The only thing I might change would be to add chicken or shrimp for more protein and to use a little less pasta. I like more topping vs. pasta ratio. Even my pickiest eater cleaner her plate. I highly recommend this recipe - it is a keeper!
Very tasty, fresh pasta dish. I made it exactly as written.
I cooked this for Valentines Day... It was so good and delicious. The only things I didn't use were the red pepper flakes and the spinach because I don't like those. My husband liked very much, too.
It's very easy to do, too. Thanks!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Flash-blasted Broccoli and Feta Pasta
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 141
Chili, brats, and more to feed your hungry football fans.
Cheer on your team with a little something sweet.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a garlicky broccoli sauce for angel hair pasta.
This pasta dish is brimming with shrimp, broccoli, and garlicky goodness.
Fresh veggies and pasta make a great dinner in under 30 minutes.