Roasted Broccoli Pasta with Lemon and Feta
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4
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Calories
3457 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
American
Roasted Broccoli Pasta with Lemon and Feta
Description
This recipe centers on roasting broccoli florets until they develop a browned, crispy edge that contrasts with their tender stems. The florets are seasoned with steak seasoning and olive oil before roasting. Meanwhile, whole wheat penne pasta is boiled to tender while reserving some starchy water to adjust sauce consistency if needed.
After draining, the pasta is returned to the pot off heat and combined with the roasted broccoli, butter, fresh lemon zest, and lemon juice from wedges. This allows the butter to melt gently and the lemon’s acidity to brighten the dish. Crumbled feta is added last to lend a creamy, slightly salty note that complements the broccoli and lemon flavors.
The resulting pasta offers a variety of textures: al dente pasta, crisp-tender roasted broccoli, and soft feta. The lemon provides a refreshing freshness suited for a light but satisfying meal. This pasta can work as a main dish or side.
Ingredients
- 1 lb. broccoli $1.79, crowns
- 1 Tbsp olive oil $0.16
- 1 tsp steak seasoning $0.10
- 1 lemon $0.39, fresh
- 8 oz. whole wheat penne pasta $0.50
- 2 Tbsp butter $0.20
- 1 oz. feta cheese $0.55, crumbled
Instructions
- Preheat the oven to 400ºF. Cut the broccoli into small florets. Line a baking sheet with parchment paper, then spread the florets out over the baking sheet. Drizzle the broccoli with olive oil and sprinkle the steak seasoning over top. Toss the broccoli until it is well coated in oil and seasoning.
- Roast the broccoli for 20-25 minutes, or until it is brown and crispy on the edges.
- While the broccoli is roasting, prepare the rest of the dish. Bring a pot of water to boil for the penne. Once boiling, add the pasta, and continue to boil until the pasta is tender (8-10 minutes). Reserve about ½ cup of the starchy pasta water, then drain the pasta in a colander.
- While the pasta is boiling, zest a lemon, then cut it into wedges.
- Return the drained pasta to the pot (heat turned off). Add the roasted broccoli florets, the butter, about 1 tsp lemon zest, and the juice from two of the lemon wedges. Stir the ingredients together, letting the residual heat from the pasta melt the butter. If the pasta seems too dry, add a splash or two of the reserved pasta water.
- Top the pasta with crumbled feta and a pinch or two more steak seasoning, if desired. Serve with extra lemon wedges.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 3457 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 345.7kcal | 17% |
| Carbohydrates | 50.93g | 17% |
| Protein | 13g | 26% |
| Fat | 12.03g | 19% |
| Sodium | 204.83mg | 9% |
| Fiber | 10.38g | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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