Description
My version of the viral baked feta pasta with broccoli and lemon
Ingredients
Scale
- 8 oz pasta
- 4 cups broccoli florets (about 12oz)
- 1/4 cup extra virgin olive oil
- 1/2 tsp salt
- 1/2 tsp fresh cracked black pepper
- 8 oz brick of feta (microbial-rennet)
- 1 tbsp lemon juice
- 1 tbsp lemon zest
- 2 tbsp fresh chopped basil
Instructions
- Step: Preheat oven to 400F. Cut broccoli florets into quarters and place in a baking dish. Drizzle 1/4 cup olive oil and salt and pepper over the broccoli. Toss to coat the broccoli in the oil. Make a space for the brick of feta in the middle of the broccoli and place it there. Drizzle more oil and black pepper on the top of the feta.
- Step: Bake in the oven at 400F for 35 minutes. While the feta and broccoli bakes, prepare a half a pound of pasta. Reserve 1/2 cup of pasta water from the cooked pasta.
- Step: Remove the feta and broccoli from the oven and immediately stir to combine. Pour in some of the pasta water until its your desired creaminess – I use the full 1/2 cup of pasta water. Add the warm cooked pasta into the pan and stir again. Finish the dish with the lemon juice, lemon zest and fresh basil. Stir once more to fully combine and serve.
Notes
For the best creamy result, use a whole block of feta in brine. If using frozen broccoli, roast directly from frozen without defrosting.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 514 kcal
- Sugar: 3 g
- Sodium: 971 mg
- Fat: 27 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 50 mg
Keywords: baked feta pasta, broccoli pasta, creamy vegetarian pasta, lemon broccoli pasta