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servings
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Ingredients
- 2 cups Small Broccoli Forets
- 1 1/2 Tbsp olive oil
- 1 Tsp Kosher Salt
- 1/4 Tsp Crushed Red Pepper
- 4 oz Penne Pasta - uncooked
- 1 clove garlic minced
- 1/4 cup Heavy Cream
- 2 oz Feta Cheese crumbled
- 2 Tsp Lemon Rind grated
- pinch Black Pepper freshly ground
- pinch Flaked Sea Salt
Ingredients
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Instructions
- Pre-heat oven to 425° F
- Combine broccoli, 2 tsp oil, pinch of salt and red pepper on a baking sheet. Bake for about 20 minutes or until the broccoli is charred a bit. Stir after 15 minutes
- While broccoli is baking, bring a large pot filled with water to a boil. Add salt and pasta. Cook pasta to al dente (about 10 - 15 minutes). Drain in a colander over a bowl and reserve about 1/2 cup of the cooking liquid
- Heat the remaining oil and the garlic in a large skillet over medium heat. Cook about 2 minutes until the garlic is golden, stirring occasionally. Add in the cream and reserved cooking liquid, stirring constantly with a whisk.
- Stir in the feta and continue to stir until feta begins to melt and sauce is thickened.
- Add in broccoli, pasta and lemon rind and stir to coat.
- Plate the pasta mixture. Sprinkle with black pepper and the flaked sea salt. Serve