Flash-blasted Broccoli and Feta Pasta Recipe - Allrecipes.com
Flash-blasted Broccoli and Feta Pasta Recipe
  • READY IN 50 mins

Flash-blasted Broccoli and Feta Pasta

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    25 mins
  • COOK

    25 mins
  • READY IN

    50 mins

Directions

  1. Preheat oven to 500 degrees F (260 degrees C). Place a baking sheet in the oven until hot.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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 More Reviews

Feb 25, 2011

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!

 
Oct 04, 2005

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.

 

37 Ratings

Nov 16, 2006

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!

 
Dec 21, 2009

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.

 
Oct 24, 2006

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

 
Jan 19, 2011

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!

 
Mar 22, 2011

Very tasty, fresh pasta dish. I made it exactly as written.

 
Feb 16, 2006

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!!!

 

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Nutrition

  • Calories
  • 393 kcal
  • 20%
  • Carbohydrates
  • 49.7 g
  • 16%
  • Cholesterol
  • 13 mg
  • 4%
  • Fat
  • 15.7 g
  • 24%
  • Fiber
  • 4.3 g
  • 17%
  • Protein
  • 12.6 g
  • 25%
  • Sodium
  • 417 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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