Thursday, December 3, 2009

Pasta with Roasted Broccoli, Sun Dried Tomatoes and Feta

This was an improvised pasta dish which turned out really well. I especially liked the roasted broccoli which gave the whole dish added flavor. The olives and pine nuts were a lucky last minute addition found in the back of the fridge, but ended up being the perfect compliment.

Pasta with Roasted Broccoli, Sun Dried Tomatoes and Feta
1 lb bow tie pasta
1 bunch broccoli, split into bite size pieces
Olive oil
1/4 c. sun dried tomatoes, sliced
1/2 c. hot broth or water
4 cloves garlic, minced
4 oz. feta cheese
1 handful fruity green olives, pitted and chopped (optional)
1/4 c. pine nuts, toasted (optional)
salt (kosher, if you have it)
Parmesan cheese

  1. Preheat the oven to 400 F. and set a pot of water to boil for the pasta.
  2. Put the broccoli on a lipped cookie sheet, drizzle with olive oil and sprinkle with a bit of salt. Place in preheated oven for about 25 minutes, stirring half way through, until broccoli is tender and slightly charred.
  3. Once the water boiling, add 1 Tbsp. of salt and add the pasta. Cook until al dente.
  4. place sliced tomatoes in hot liquid for 10 minutes to rehydrate slightly, save liquid to be added to pasta.
  5. When pasta is cooked, drain and leave in a colander while you saute the garlic and 1 Tbsp of olive oil in the pasta pot for 30 seconds until fragrant.
  6. Add tomatoes and liquid, broccoli, pasta, olives, pine nuts and feta. cover for a minute or two to let the cheese melt a bit. Mix and serve with Parmesan cheese.

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