Flash Blasted Broccoli And Feta Pasta Food

PASTA SHELLS WITH BROCCOLI, FETA AND OLIVES

Steps:

• Add shells and garlic to a large pot of boiling and salted water. Cook for 5 minutes and stir in florets. Cook for 1 minute or until broccoli is tender and drain. Locate garlic clove and push through garlic press into large bowl. Add shells and broccoli to bowl. Stir in tomatoes, feta cheese, olives and oil. Toss to coat and season with salt and pepper.

ROASTED BROCCOLI AND FETA SALAD

Steps:

• Preheat the oven to 400 degrees F.
• Add the broccoli florets and cherry tomatoes to a rimmed sheet tray. Drizzle with 1/4 cup olive oil and season with salt and pepper. Toss to coat completely. Roast for 20 to 25 minutes, until the broccoli is tender and lightly golden brown.
• Toss with arugula and crumbled feta cheese. Drizzle with remaining 2 tablespoons olive oil. Season with salt and pepper and toss. Serve immediately.

BLASTED BROCCOLI

Steps:

• Preheat the oven to 500 degrees Fahrenheit.
• Arrange the broccoli florets in a single layer on a baking sheet.
• Toss florets with olive oil and salt.
• Roast just until cooked through and slightly brown and crispy at the edges, just a few minutes.
• Remove the broccoli to a bowl.
• Toss with balsamic vinegar to taste.
• Serve immediately.

FLASH-BLASTED BROCCOLI AND FETA PASTA

Steps:

• Preheat oven to 500 degrees F (260 degrees C). Place a baking sheet in the oven until hot.
• Place broccoli florets in a large bowl. Stir in olive oil and salt. Using oven mitts, remove the hot baking sheet from the oven. Pour broccoli florets onto baking sheet and spread out.
• Bake in preheated oven about 5 minutes; turn and cook about 5 minutes more. (the florets should be somewhat browned and crunchy.) Remove from oven, and set aside.
• Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Stir in onions, garlic, and red pepper flakes. Cook until onion is soft and translucent. Stir in sun-dried tomatoes.
• Turn heat up to medium high. Pour in white wine, and cook about 3 minutes. Stir in chopped tomatoes. Cook about 2 minutes, then stir in spinach, lemon juice, and feta. Turn the heat down to low, and cover until pasta is done.
• While the onions are cooking, bring a large pot of lightly salted water to boil. Add linguini, and cook until al dente, about 8 to 10 minutes. Drain, and stir into broccoli mixture. Top with toasted pine nuts.

BROCCOLI AND FETA SALAD

Steps:

• Cut broccoli into florets.
• Pour enough water into saucepan to come 1 inch up side and bring to boil.
• Place broccoli in steamer basket in saucepan; cover and steam until bright green but still crisp (approx 1 min) Drain.
• Whisk together oil, vinegar, mustard, garlic, salt and pepper in large bowl.
• Add broccoli, feta cheese, tomatoes and onion.
• Toss to coat.