Pasta w/Charred Broccoli, Feta, & Lemon

Pasta w/Charred Broccoli, Feta, & Lemon
Pasta w/Charred Broccoli, Feta, & Lemon

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    cups small broccoli florets

  • 3

    tablespoons olive oil, divided

  • 2 1/4

    teaspoons kosher salt, divided

  • 1/2

    teaspoon crushed red pepper

  • 8

    ounces uncooked strozzapreti or mezze penne pasta

  • 2

    garlic cloves, thinly sliced

  • 1 1/2

    tablespoons all-purpose flour

  • 1/2

    cup whole milk

  • 3

    ounces feta cheese, crumbled (about 3/4 cup)

  • 1

    tablespoon grated lemon rind 1/4 teaspoon freshly ground black pepper

  • 1/4

    teaspoon flaked sea salt (such as Maldon)

Directions

Step 1 Preheat oven to 425°F. Step 2 Combine broccoli, 1 1/2 tablespoons oil, 1/4 teaspoon kosher salt, and crushed red pepper on a baking sheet; spread in a single layer. Bake at 425°F for 20 to 25 minutes or until broccoli is charred and browned in spots, stirring after 15 minutes. Step 3 Bring a large saucepan filled with water and remaining 2 teaspoons kosher salt to a boil. Add pasta, and cook 7 to 8 minutes or until al dente. Drain in a colander over a bowl, reserving 3/4 cup cooking liquid. Step 4 Heat remaining 1 1/2 tablespoons oil and garlic in a large skillet over medium-low. Cook 2 minutes or until garlic is golden, stirring occasionally. Sprinkle flour over pan; cook 30 seconds, stirring constantly. Gradually add reserved 3/4 cup pasta cooking liquid and milk to pan, stirring constantly with a whisk. Stir in feta; cook 3 minutes or until feta begins to melt and sauce is slightly thickened. Add broccoli, pasta, and lemon rind; toss. Divide pasta mixture among 4 bowls; sprinkle evenly with black pepper and 1/4 teaspoon flaked salt.

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