Photo: Eaters Collective
Flash-blasted Broccoli and Feta Pasta
14 ingredients
25 min + 25 min
8 servings
openrecipes
"The quick, high-temperature cooking method for the broccoli gives it a deep, earthy flavor. The broccoli combines with onions, garlic, feta cheese, white wine, and a splash of lemon."
Estimated Nutrition (whole recipe, rough)
820
Calories
27g
Protein
45g
Fat
81g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Pine Nut | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Spinach | 1 cup raw (30g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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 wine
- 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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes