Penne with Grilled Broccoli

    50 minutes

    If you think you don't like broccoli, just try it after browning it under a grill with a little olive oil and salt! This is a great vegetarian pasta recipe, very fresh tasting and bright.

    47 people made this

    Serves: 8 

    • 250g broccoli florets
    • 5 tablespoons olive oil, divided
    • 1/2 teaspoon salt
    • 1 medium onion, chopped
    • 1 clove garlic, minced
    • 1/2 teaspoon chilli flakes
    • 30g sun-dried tomatoes, chopped
    • 175ml dry white wine
    • 1 (400g) tin whole roma tomatoes, drained and chopped
    • 150g spinach
    • 1 1/2 tablespoons fresh lemon juice
    • 100g feta cheese, crumbled
    • 500g penne
    • 30g pine nuts, toasted

    Preparation:25min  ›  Cook:25min  ›  Ready in:50min 

    1. Preheat oven grill. Place a baking tray in the oven until hot.
    2. Place broccoli florets in a large bowl. Stir in olive oil and salt. Using oven mitts, remove the hot baking tray from the oven. Pour broccoli florets onto baking tray and spread out.
    3. Grill in preheated oven about 5 minutes; turn and grill about 5 minutes more (the florets should be somewhat browned and crunchy.) Remove from oven and set aside.
    4. Meanwhile, heat 2 tablespoons olive oil in a large frying pan over medium heat. Stir in onions, garlic and chilli flakes. Cook until onion is soft and translucent. Stir in sun-dried tomatoes.
    5. Turn heat up to medium high. Pour in white wine and cook about 3 minutes. Stir in tomatoes. Cook about 2 minutes, breaking up the tomatoes slightly, then stir in spinach, lemon juice and feta. Turn the heat down to low and cover.
    6. While the tomato mixture is cooking, cook penne according to package instructions. Drain and toss with tomato mixture and broccoli. Top with toasted pine nuts.


    Toast the pine nuts in a heavy, dry frying pan over medium heat. Stir frequently and watch carefully so they don't burn.

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