This vibrant pasta dish features tender penne pasta tossed with lightly sautéed broccoli florets, which add a fresh crunch and bright green color. The pasta is enveloped in a silky, garlic-infused sauce with a touch of red pepper for subtle heat and made creamy with whole milk. Crumbled feta cheese melts into the dish, adding a tangy richness, while grated lemon rind provides a burst of citrus, lifting the flavors. Finished with a drizzle of olive oil, this meal is a delicious blend of creamy, tangy, and mildly spicy notes that’s both comforting and refreshing.
4 servings, 408 calories per serving, approximately 14 grams protein per serving
Ingredients
- 4 cups broccoli florets
- 3 tablespoons olive oil
- 1/2 teaspoon crushed red pepper
- 8 ounces uncooked penne pasta
- 2 garlic cloves
- 1 1/2 tablespoons all-purpose flour
- 1/2 cup whole milk
- 3 ounces feta cheese, crumbled
- 1 tablespoon grated lemon rind
You'll Need
- kosher salt
- pepper
- large pot
1. Prep
Preheat oven to 425 degrees.
2. Cook Broccoli
Combine broccoli, 1 1/2 tablespoons oil, slat and crushed red pepper on a baking sheet. Spread in a single layer. Bake for 20-25 minutes.
3. Cook Pasta
Bring a large saucepan filled with water and salt to a boil. Add pasta, cook 7-8 minutes. Drain, reserving 3/4 cup cooking liquid.
4. Finish Pasta
Heat remaining 1 1/2 tablespoons oil and garlic in a large skillet over medium-low. Cook 2 minutes. Sprinkle flour over pan; cook 30 second, stirring occasionally. Gradually add reserved 3/4 cup pasta cooking liquid and milk to pan, stirring constantly with a whisk. Stir in feta; cook 3 minutes. Add broccoli, pasta, and lemon rind, toss.
5. Plate Pasta
Divide pasta mixture among 4 bowls, sprinkle with salt and pepper as desired. Enjoy!