Blasted Broccoli and Feta Pasta
Blasted Broccoli and Feta Pasta is bold and comforting.High-heat roasting adds deep flavor.Feta brings tangy creaminess.Perfect for quick, satisfying meals.
Ingredients
- 12 oz pasta (penne, fusilli, or rigatoni)
- 3 cups broccoli florets
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- ½ teaspoon red chili flakes (optional)
- Salt, to taste
- Freshly ground black pepper, to taste
- ¾ cup crumbled feta cheese
- ¼ cup pasta cooking water (as needed)
Instructions
- Preheat oven to 220°C (425°F).
- Toss broccoli with 2 tablespoons olive oil, salt, and pepper.
- Spread on a baking sheet and roast for 18–22 minutes until crispy and charred at the edges.
- Meanwhile, cook pasta in salted water according to package instructions; reserve some pasta water before draining.
- Heat remaining olive oil in a pan, add garlic and chili flakes, and sauté briefly until fragrant.
- Add roasted broccoli and cooked pasta to the pan.
- Toss with lemon zest, feta cheese, and a splash of pasta water until creamy.
Notes
- High heat is key for “blasted” broccoli flavour.
- Don’t overcrowd the baking sheet.
- Feta adds saltiness—adjust salt carefully.
- Lemon zest brightens the dish.
- Best served immediately.