flash-blasted broccoli and feta pasta

Ingredients

• Servings: 8
• 1 (8 ounce) package broccoli florets
• 1 (16 ounce) package uncooked linguine pasta
• 5 tablespoons olive oil, divided
• 1/2 teaspoon salt
• 1 medium onion, chopped
• 1 clove garlic, minced
• 1/2 teaspoon crushed red pepper flakes
• 1/4 cup chopped sun-dried tomatoes (packed in oil)
• 3/4 cup dry white
• 1 (15 ounce) can whole peeled tomatoes, drained and chopped
• 3 cups baby spinach
• 1 1/2 tablespoons fresh lemon juice
• 4 ounces feta cheese, crumbled
• 1/4 cup pine nuts, toasted

Recipe

Preparation Time: 25 mins Cook Time: 25 mins Ready Time: 50 mins


• preheat oven to 500 degrees f (260 degrees c). place a baking sheet in the oven until hot.
• place broccoli florets in a large bowl. stir in olive oil and salt. using oven mitts, remove the hot baking sheet from the oven. pour broccoli florets baking sheet and spread out.
• bake in preheated oven about 5 minutes; turn and cook about 5 minutes more. (the florets should be somewhat browned and crunchy.) remove from oven, and set aside.
• meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. stir in onions, garlic, and red pepper flakes. cook until onion is soft and translucent. stir in sun-dried tomatoes.
• turn heat up to medium high. pour in white , and cook about 3 minutes. stir in chopped tomatoes. cook about 2 minutes, then stir in spinach, lemon juice, and feta. turn the heat down to low, and cover until pasta is done.
• while the onions are cooking, bring a large pot of lightly salted water to boil. add linguini, and cook until al dente, about 8 to 10 minutes. drain, and stir into broccoli mixture. top with toasted pine nuts.