Flash-blasted Broccoli and Feta Pasta

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.

• Preparation Time: 25 mins
• Cooking Time: 25 mins
• Total Time: 50 mins
• Calories: 393 Calories

Ingredients

• ½ teaspoon salt
• 1 clove garlic, minced
• 1 ½ tablespoons fresh lemon juice
• ½ teaspoon crushed red pepper flakes
• 1 medium onion, chopped
• ¾ cup dry white wine
• 5 tablespoons olive oil, divided
• ¼ cup pine nuts, toasted
• 4 ounces feta cheese, crumbled
• 1 (16 ounce) package uncooked linguine pasta
• 1 (8 ounce) package broccoli florets
• ¼ cup chopped sun-dried tomatoes (packed in oil)
• 1 (15 ounce) can whole peeled tomatoes, drained and chopped
• 3 cups baby spinach

Recipe Instructions

Step 1

Preheat oven to 500 degrees F (260 degrees C). Place a baking sheet in the oven until hot.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.