Pasta with Broccoli, Feta & Lemon
This vibrant pasta dish features tender penne pasta tossed with lightly charred 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, t
Servings
4
Calories
408
per serving
GLP-1 Friendly
✓
Ingredients
- 4 cups broccoli florets
- 3 tablespoons olive oil
- 1/2 teaspoon crushed red pepper
- 8 ounces uncooked penne pasta (can substitute with protein 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
- Optional: add grilled or rotisserie chicken breasts
Instructions
- 1
Prep
Preheat oven to 425 degrees.
- 2
Cook Broccoli
Combine broccoli, 1 1/2 tablespoons oil, salt 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. If adding chicken - shred and stir into pasta at this time.
- 5
Plate Pasta
Divide pasta mixture among 4 bowls, sprinkle with salt and pepper as desired. Enjoy!
Want personal guidance?
Members get unlimited dietitian webinars + 1:1 sessions. Start with a $45 consult.