Ingredients
Scale
- 8 ounces of pasta (penne, rigatoni, or any preferred shape)
- 4 cups of broccoli florets, cut into small pieces
- ½ cup extra virgin olive oil
- ¼ teaspoon salt
- ½ teaspoon fresh cracked black pepper
- 8-ounce brick of feta cheese
- 1 tablespoon lemon juice
- 2 tablespoons lemon zest
- 2 tablespoons fresh chopped basil
- 1 cup cooked and shredded chicken or sliced grilled beef (optional for added protein)
- ½ teaspoon red pepper flakes (optional for a slight kick)
Instructions
- Preheat the Oven: Set the oven to 400°F (200°C). Preparing the oven in advance ensures even cooking.
- Prepare the Broccoli: Cut the broccoli florets into smaller, bite-sized pieces. This allows them to roast evenly and become slightly crispy. Place the broccoli in a large baking dish.
- Season and Add Feta: Drizzle ½ cup of olive oil over the broccoli. Sprinkle with salt and black pepper, then toss to ensure the broccoli is well coated. Create a space in the center of the dish and place the block of feta in the middle. Drizzle a little extra olive oil and a pinch of black pepper over the feta.
- Bake the Dish: Place the dish in the oven and bake for about 35 minutes. The broccoli should become tender with slightly crispy edges, and the feta should be soft and slightly golden on top.
- Cook the Pasta: While the feta and broccoli bake, bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve ½ cup of the pasta water before draining.
- Mash and Mix: Once the feta and broccoli are done baking, remove the dish from the oven. Using a fork or spoon, mash the softened feta and mix it with the roasted broccoli. Pour in some of the reserved pasta water a little at a time, stirring until a creamy sauce forms.
- Combine Everything: Add the cooked pasta to the dish and mix well, ensuring each piece is coated in the feta sauce. Stir in the lemon juice, lemon zest, and fresh basil. If using cooked chicken or beef, add it at this stage and mix until evenly distributed.
- Taste and Adjust: If the pasta looks too dry, add a bit more pasta water or a drizzle of olive oil. Taste and adjust seasoning, adding more black pepper or a pinch of red pepper flakes if desired.
- Serve and Enjoy: Plate the pasta while warm and garnish with extra fresh basil or a sprinkle of parmesan cheese for additional flavor.
Notes
- Choosing the Right Pasta: Short pasta shapes like penne, rigatoni, or fusilli work best as they hold onto the creamy sauce. If using spaghetti, mix carefully to coat the strands evenly.
- Checking for Doneness: To test if the broccoli is perfectly roasted, pierce it with a fork. It should be tender but not mushy. If using chicken or beef, ensure it is fully cooked before adding it to the pasta.
- Adjusting Creaminess: The reserved pasta water helps create a silky sauce. Add it gradually until you reach the desired consistency. If the sauce becomes too thick, a splash of olive oil can help loosen it.
- Enhancing Flavor: For a deeper, richer flavor, roast some garlic cloves alongside the broccoli. The softened garlic can be mashed into the feta for an extra layer of taste.
- Making It Healthier: Use whole wheat or chickpea pasta for added fiber and protein. Reducing the amount of olive oil slightly can also make the dish lighter.
- Storing Leftovers: Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove with a splash of water or olive oil to bring back the creamy texture.
- Prep Time: 10 minutes
- Cook Time: 40 minutes