Annie Made's Note:
This is an excellent and simple pasta dish that is just as delightful warm as it is chilled. You can throw in some sautéed leafy greens to up the veggie (i.e. nutrient) content of this dish as well.
My Private Note
Units: US | Metric
- 1Wash broccoli, mushrooms, and lime.
- 2Chop the head of the broccoli so florets are approximately mushroom-sized. Cut the stalk clear of any 'bad' parts and slice into about 1/4 inch thick pieces. Set aside.
- 3Cut off the mushroom stems and quarter the caps. Set aside.
- 4Zest and juice the lime, also set aside.
- 5Fill a medium-sized pot half way with water, bring to a boil. Add radiatore and cook for 6-8 minutes. Drain, don't rinse, and set aside.
- 6In a medium skillet, heat olive oil over a medium-low heat. Mince garlic and add to pan. Let sizzle for about 20-30 seconds (we don't want burnt garlic) and add lime zest. Quickly throw broccoli into pan and sauté for one minute, then add mushrooms. Add 3 tablespoons lime juice, 1/2 tablespoon salt and 1/2 teaspoon pepper, and toss. Cover and simmer for 4 or 5 minutes. Remove from heat.
- 7Add broccoli and mushrooms and crumbled feta to radiatore in medium saucepan. Add remaining lime juice, pepper, and a drizzle of olive oil and toss over a low heat until pasta is hot again and the feta has begun to melt.
- 8Remove from heat and serve in warm bowls, or chill and enjoy as a pasta salad.
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Nutritional Facts for Broccoli and Feta Radiatore
Serving Size: 1 (453 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 491.8
- Calories from Fat 197
- Total Fat 21.9 g
- Saturated Fat 6.6 g
- Cholesterol 26.7 mg
- Sodium 1749.0 mg
- Total Carbohydrate 60.0 g
- Dietary Fiber 10.3 g
- Sugars 8.1 g
- Protein 20.3 g