Penne with Grilled Broccoli
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.
Ingredients
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
Directions
Preparation:25min ›
Cook:25min ›
Ready in:50min
- Preheat oven grill. Place a baking tray in the oven until hot.
- 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.
- 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.
- 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.
- 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.
- 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.
Tip:
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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Reviews and Ratings
Global Ratings:
(45)
Reviews in English (33)
Used different ingredients. This was very good. Seemed like a lot of trouble to cook the broccoli this was but it really made a difference. I added one cut up chicken breast only because this was all I made and I wanted it to have some meat. Quite yummy! - 29 Sep 2008
Altered ingredient amounts. I cooked this for Valentines Day... It was so good and delicious. The only things I didn't use were the red capsicum flakes and the spinach because I don't like those. My husband liked very much, too. It's very easy to do, too. Thanks!!! - 29 Sep 2008
Made it vegetarian. The wine and feta gave this a "fine-dining" flavour. I used diced tomatoes instead of whole to save time, and used bow-tie pasta. The broccoli had a pleasant flavour and did not get "crunchy" as I feared it might. I thawed the broccoli slightly before cooking. - 29 Sep 2008
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