Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, pasta with charred broccoli, feta, and lemon. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
The feta emulsifies in the pasta water, creating a melty, velvety sauce without the use of cream. Lemon rind cuts the richness and adds a bright note. Fresh broccoli is not as "wet" as frozen broccoli, so you get a better char on the outside edges, which lends a really smoky flavor to this pasta.
Pasta with Charred Broccoli, Feta, and Lemon is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. They’re fine and they look wonderful. Pasta with Charred Broccoli, Feta, and Lemon is something that I have loved my entire life.
To get started with this recipe, we must prepare a few ingredients. You can cook pasta with charred broccoli, feta, and lemon using 9 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Pasta with Charred Broccoli, Feta, and Lemon:
- Make ready 4 cups broccoli
- Prepare 3 tablespoons olive oil
- Prepare 1/2 teaspoon crushed red pepper
- Take 8 ounces pasta
- Get 2 garlic cloves
- Make ready 1 1/2 tablespoons all-purpose flour
- Prepare 1/2 cup milk
- Make ready 3/4 cup feta cheese
- Get 1 tablespoon lemon juice
It should be tender and slightly charred. Char-grilled broccoli with feta and charred-lemon dressing. Broccoli shows another side of itself when it's charred on the edges and still slightly crunchy. Slice the broccoli through the stems to keep the slices intact - this makes for much easier handling on the grill.
Instructions to make Pasta with Charred Broccoli, Feta, and Lemon:
- Preheat oven to 425
- 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.
- 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
- 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 juice, and pepper to sauce; toss.
We'll happily eat this as a light. Broccoli and feta are so good together — remember our broccoli and feta pasta salad? This is also a quick and cheap meal — just a little broccoli, some herbs, pasta, and pantry staples. Try this on a spring evening for a quick one-dish supper. Actually, this is an old school butter + olive oil + lemon + white wine sauce.
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