Recipe for: Pasta with Broccoli and Feta Cheese - photo 1
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Recipe for: Pasta with Broccoli and Feta Cheese

Pikantne Main dishes Vegetarian Dishes 25 min Easy 25 wyświetleń ~32.77 PLN - (0)
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Description

A delicate and quick one-pot dish that combines al dente pasta with crunchy, light green broccoli and creamy, salty feta. This vegetarian option is inspired by Mediterranean cuisine, adapted to Polish seasonal ingredients: fresh broccoli and lemon add freshness, while feta provides a bold contrast. The dish has a slight tang from the lemon, a salty accent from the cheese, and pleasant notes of garlic and rapeseed oil. Serve as a main dish for a daily lunch or light meal; it pairs well with green salad, new potatoes, or a glass of white wine. Visually, it features a plate with vibrant green broccoli, creamy pieces of feta, and lemon zest as a garnish.

Ingredients Used

Ingredients (10)

Servings:
4
  • Penne pasta 400 g
  • Broccoli 400 g
  • Feta cheese 200 g
  • Garlic 2 ząbki (~10 g)
  • Rapeseed oil 30 g
  • Lemon 1.3 szt. (~100 g)
  • 🌿 Przyprawy
  • Salt 0.2 szczypt (~5 g)
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Parmesan 50 g
  • Parsley 30 g
💰 Szacowany koszt dania: ~32.77 PLN (8.19 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Prepare all the ingredients before you start cooking: divide the broccoli into bite-sized florets (cut off the larger stems with a knife and slice them into 3-4 mm thick pieces), wash the broccoli under running water and drain. Drain the feta from the brine and crumble it with a fork in a bowl. Peel the garlic and slice it thinly. Grate the yellow part of the lemon zest finely, then cut the lemon in half and squeeze the juice into a small bowl.

Ingredients: Broccoli, Feta cheese, Garlic, Lemon
Use a cutting board and a sharp knife for the broccoli; the small stems are edible and full of flavor. Use a fine microplane grater for zesting. Preparation will take about 5–7 minutes.

Cooking pasta

2

In a large pot, pour in about 3 liters of water and place it over high heat. When the water starts to boil, add 5 g of salt (1 teaspoon). Toss in the penne pasta and cook, stirring every 1–2 minutes, according to the time on the package minus 1 minute, so it is al dente (usually 8–10 minutes). 2 minutes before the pasta is done, reserve 150 ml of the cooking water by ladling it into a separate container. Drain the pasta in a colander and do not rinse with cold water.

Ingredients: Penne pasta, Salt
Use a large pot (at least 4–5 l) so the pasta has room and doesn't stick together. Reserve some water, as the starch from it will help bind the sauce. If you don't have a measuring cup, use a ladle (about 150 ml is 1 full ladle).

Blanching the broccoli

3

In a second pot, bring about 1 liter of salted water to a boil (you can use the same water if you have a large pot, but it's easier to use a separate one). Add the broccoli florets in batches and cook for 2–3 minutes — the broccoli should become bright green and slightly tender when pierced with a fork, but still firm. Immediately transfer the broccoli to a bowl of ice-cold water or cold tap water to stop the cooking process. After a minute, drain thoroughly.

Ingredients: Broccoli, Salt
Use a colander or slotted spoon to easily transfer the broccoli. Blanching preserves the color and texture — do not cook them until soft.

Frying

4

Heat a large skillet (preferably 26–28 cm) over medium heat. Pour in 30 g of rapeseed oil. When the oil starts to shimmer slightly, add the garlic slices and sauté for 30–40 seconds until fragrant and lightly golden at the edges — be careful not to burn them (burning gives a bitterness).

Ingredients: Rapeseed oil, Garlic
Use a heavy-bottomed pan. A wooden spoon will help stir without scratching the coating. If the garlic browns too quickly, reduce the temperature.
5

Add the drained broccoli florets to the pan and sauté together with the garlic for 3–4 minutes, stirring every 30 seconds, so that the broccoli takes on a light color and browns in places. Add the lemon zest and the juice from half a lemon (about 25–30 g of juice) and 2–3 tablespoons (30–45 ml) of the reserved pasta cooking water to loosen the pan and gather flavor from the bottom.

Ingredients: Broccoli, Lemon, Rapeseed oil
If you want a stronger citrus flavor, add the juice of a whole lemon. Control the amount of water — the sauce should be slightly creamy, not watery.

Plating the dish

6

Add the drained pasta to the pan with broccoli, add the crumbled feta, and gently mix with a silicone spatula or two tablespoons for 1–2 minutes, until the feta starts to slightly melt and coat the pasta. If the sauce is too thick, add reserved cooking water by the tablespoon until you achieve the desired consistency. Season with 2 pinches of black pepper and possibly an additional pinch of salt to taste.

Ingredients: Penne pasta, Feta cheese, Black pepper
Use a large skillet to toss the pasta freely without breaking it. Gently stir to avoid crushing the broccoli too much. This is a key moment in creating the creamy sauce with feta and starch from the water.

Finishing and serving

7

Remove the pan from the heat, sprinkle with finely chopped parsley (optional) and possibly grated parmesan (optional). Transfer portions to plates and drizzle with a bit of freshly squeezed lemon juice to brighten the flavor. Serve immediately so the pasta is hot and the feta is creamy.

Ingredients: Parsley, Parmesan, Lemon
For serving, use large shallow plates to enhance the dish's appearance. If you are adding parmesan, provide an extra bowl of cheese at the table.

Storage

8

Store leftovers in an airtight container in the refrigerator for up to 2 days. Before serving again, reheat in a pan over low heat with 1–2 tablespoons of water to restore creaminess, or briefly in the microwave, stirring halfway through heating.

Ingredients: Penne pasta, Feta cheese
Do not freeze the dish with feta — the cheese changes texture after thawing. Use a skillet for reheating, as the microwave can dry out the pasta.

Fun Fact

💡

Broccoli comes from wild varieties of cabbage cultivated in ancient Rome; feta has a long tradition in Greek cuisine and was originally salted to preserve it for a longer time.

Best for

szybki obiad w ciągu tygodnia lekki lunch dla gości

Tips

🍽️ Serving

Serve immediately after preparation with freshly ground pepper. A light salad with vinaigrette or grilled tomatoes will be a perfect complement. If you like, add a spoonful of sour cream before serving for an even creamier effect.

🥡 Storage

Store in the refrigerator in an airtight container for up to 48 hours. For reheating, use a skillet over low heat with 1–2 tablespoons of pasta cooking water or warm water to restore the sauce's consistency. Freezing is not recommended due to changes in the cheese's texture.

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