Try this Pasta with Charred Broccoli, Feta and Lemon recipe, or contribute your own.
Suggest a better description1. Preheat oven to 425
2. Combine broccoli, 1 1/2 tbs oil, 1/4 tsp salt, and crushed red pepper on a baking sheet; spread in a single layer. Bake for 20 to 25 minutes until broccoli is charred.
3. Bring a large saucepan filled with water and remaining 2 tsp salt to a boil. Add pasta and cook until al dente. Drain in a colander over a bowl, reserving 3/4 cup cooking liquid.
4. Heat remaining 1 1/2 tbs 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 rind; toss. Divide pasta mixture among 4 bowls; sprinkle evenly with black pepper and sea salt.
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Serving Size: 1 Serving (179g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 136 | ||
Calories from Fat: 68 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.5g | 10 % | |
Saturated Fat 3.6g | 18 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 19.3mg | 6 % | |
Sodium 376.9mg | 13 % | |
Potassium 306.4mg | 8 % | |
Total Carbohydrate 11.3g | 3 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 9g | ||
Protein 5.7g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 136
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