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Flash-blasted Broccoli and Feta Pasta

SUBMITTED BY: Senoritapupnstuff PHOTO BY: Chicken

"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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PREP TIME	25 Min
COOK TIME	25 Min
READY IN	50 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

1 (8 ounce) package broccoli florets
1 (16 ounce) package uncooked linguine pasta
5 tablespoons olive oil, divided
1/2 teaspoon salt
1 medium onion, chopped
1 clove garlic, minced
1/2 teaspoon crushed red pepper flakes
1/4 cup chopped sun-dried tomatoes (packed in oil)
3/4 cup dry white wine
1 (15 ounce) can whole peeled tomatoes, drained and chopped
3 cups baby spinach
1 1/2 tablespoons fresh lemon juice
4 ounces feta cheese, crumbled
1/4 cup pine nuts, toasted

DIRECTIONS

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.

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REVIEWS

Reviewed on Oct. 4, 2005 by Stacey

The wine and feta gave this a "fine-dining" flavor. I used diced tomatoes instead of whole to... MORE

Reviewed on Nov. 16, 2006 by imjammin

This was very good. Seemed like a lot of trouble to cook the broccoli this was but it really... MORE

Reviewed on Feb. 16, 2006 by Frances

I cooked this for Valentines Day... It was so good and delicious. The only things I didn't... MORE

Reviewed on Oct. 24, 2006 by Vicki T

This recipe sounds great, but I'm confused about whether to use frozen broccoli or fresh? MORE

Reviewed on Oct. 27, 2006 by Staci

Fantastic and like other said, very flexible recipe. We make it when we want something fresh... MORE

Reviewed on May 14, 2006 by SEA1964

Tasted great by omitting the regular tomatoes. Agree with another reviewer who said this was... MORE

Reviewed on May 29, 2008 by AREENA

Great flavors, but does not make enough sauce (well, I think it's just enough, but hubby likes... MORE

Reviewed on Feb. 13, 2008 by MATTSBELLY

This is pretty darn good and healthy! Made the sauce ealier in the day. Then made the pasta.... MORE

Reviewed on Feb. 13, 2008 by HLyn76

Excellent.... careful not to cook the sauce too long as it will dry out but some pasta water... MORE

Reviewed on Feb. 9, 2006 by borges

This recipe is wonderful. I found it to be very flexible. I used caluiflower, spaghetti, red... MORE

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