Pasta with broccoli and feta
- Replies 4
I absolutely love a nice, light pasta for my dinner. It fills me up without making me feel sick and is always tasty. The thing I love about this recipe the most, is that it's filled with broccoli which we all know is good for us, has a bit of spice (which I love, but you can skip if it’s not your thing) and actually has a little bit of feta in it, instead of the heavier cheeses we usually have with our pastas, which I think is a great little thing to try! So let’s take a look at the recipe, shall we?
Ingredients
500g broccoli, trimmed, washed
400g dried orrechiette pasta (or your pasta of choice)
1/3 cup extra-virgin olive oil
3 garlic cloves, crushed
3 small red chillies, deseeded, finely chopped
125g reduced-fat Greek feta cheese, crumbled
Method
Ingredients
500g broccoli, trimmed, washed
400g dried orrechiette pasta (or your pasta of choice)
1/3 cup extra-virgin olive oil
3 garlic cloves, crushed
3 small red chillies, deseeded, finely chopped
125g reduced-fat Greek feta cheese, crumbled
Method
- Cut broccoli into small florets.
- Cook pasta in a saucepan of boiling, salted water, following packet directions until tender, adding broccoli for the last 4 minutes. Drain, reserving 1/2 cup of the pasta water. Return the pasta and broccoli to a pan.
- Heat oil in a frying pan over medium heat. Add garlic and chilli. Cook, stirring, for 30 seconds or until fragrant. Remove from heat.
- Add feta and the leftover pasta water to the pasta mixture. Stir to combine. Serve drizzled with oil mixture.
- Enjoy!