Broccoli and Feta Radiatore
Ready In: 35 mins
Serves: 4
Yields: 5 cups
Ingredients
- 2 cups dried radiatore
- 2 medium stalk broccoli
- 1 1⁄2 cups medium brown button mushrooms
- 1 organic lime
- 3 garlic cloves
- 1⁄4 cup olive oil
- 3⁄4 tablespoon kosher salt
- 3⁄4 teaspoon black pepper
- 4 ounces feta, crumbled
Directions
- Wash broccoli, mushrooms, and lime.
- Chop 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.
- Cut off the mushroom stems and quarter the caps. Set aside.
- Zest and juice the lime, also set aside.
- Fill 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.
- In 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.
- Add 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.
- Remove from heat and serve in warm bowls, or chill and enjoy as a pasta salad.
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