Pasta with Charred Broccoli, Feta, and Lemon Recipe by: Cooking Lights 2017
Ingredients: server 4
4 cups small broccoli florets
3 tbsp olive oil, divided
2 ¼ tsp kosher salt, divided
½ tsp crushed red pepper
8 oz. uncooked strozzapreti or mezze penne pasta
2 garlic cloves, thinly sliced
1 ½ tbsp all purpose flour
½ cup whole milk
3 oz. feta cheese, crumbed(about ¾ cup)
1 tsp grated lemon rind
¼ tsp. freshly ground black pepper
¼ tsp flaked sea salt
Procedures:
Preheat oven to 425 degree F
Combine broccoli, 1 ½ tablespoons oil, ¼ teaspoon kosher salt, and crushed red pepper on a baking sheet; spread in a single layer. Bake at 425 degree For 20 to 25 minutes or until broccoli is charred and browned in sports, stirring after 15 minutes.
Bring a large saucepan filled with water and remaining 2 teaspoon kosher salt to a boil. Add pasta, and cook 7 to 8 minutes or until al dente. Drain in a colander over a bowl, reserving ¾ cup cooking liquid.
Heat remaining 1 ½ tablespoon 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 and reserved ¾ 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 ¼ teaspoon flaked salt. End.
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