Name: Pasta with Broccolini and Feta
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 2
Ingredients: ½ lb broccolini ((cut into florets and 2-inch lengths) 225g)); ½ lb fettuccine ((or pasta of choice) (225g)); ¼ cup extra virgin olive oil ((60ml)); 5 cloves garlic ((minced)); ½ tsp crushed red pepper flakes; Salt (and freshly ground pepper); ¼ cup crumbled feta cheese ((35g)); ¼ cup parmesan cheese ((20g))

Quick and easy Pasta with Broccolini and Feta in under 30 minutes. Perfect for busy weeknights or lazy weekends.

When it comes to putting a meal on the table in under 30 minutes, nothing beats noodles or pasta. It is quick, easy, and relatively fuss free. Only one pan (at the most two) and just a few dishes to clean up after the meal. Gotta love that, especially on busy weeknights and lazy weekends.

Quick and Easy Pasta for Dinner

I made this Pasta with Broccolini and Feta dish recently and dinner was served in no time at all. It was a life saver cause Ro-Ri San and I have been working late out in the yard putting up a shed and vegetable garden. We had a stretch of really great weather and we wanted to complete our project before the rain came. So glad it is all done and the plants are already in the ground soaking up the moisture. Can’t wait to show it to you all. I am working on the post now.

Back to this pasta. The broccolini was tender crisp and combined well with the pasta and feta. I used bronze cut fettuccine because that was what I had in my pantry but you can use whatever noodles you prefer. It will taste just as good.

Similar Tools Used in Making This Pasta with Broccolini and Feta

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• Skimmer 6″ diameter
• Circulon Genesis Hard-Anodized Nonstick 4-1/2-Quart Covered Dutch Oven

Pasta with Broccolini and Feta

Quick and easy Pasta with Broccolini and Feta in under 30 minutes. Perfect for busy weeknights or lazy weekends.

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Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Course: Main Dish

Cuisine: American, Western

Servings:

Calories: 672kcal

Author: Linda Ooi

INGREDIENTS

½ lb broccolini (cut into florets and 2-inch lengths) 225g)
½ lb fettuccine (or pasta of choice) (225g)
¼ cup extra virgin olive oil (60ml)
5 cloves garlic (minced)
½ tsp crushed red pepper flakes
Salt and freshly ground pepper
¼ cup crumbled feta cheese (35g)
¼ cup parmesan cheese (20g)

INSTRUCTIONS

Bring a large pot of water to boil. Add some salt and broccolini. Cook for 3 minutes or until tender crisp. Remove with a strainer and immediately plunge into a bowl of ice cold water to stop the cooking. Drain and set aside.
Add pasta to the same pot and cook until al dente, about 8 to 11 minutes, depending on the type of pasta.
While pasta is cooking, heat extra virgin olive oil in a small saucepan. Add garlic and crushed red pepper flakes. Cook for 1 to 2 minutes until garlic is lightly brown. Remove and set aside.
When pasta is cooked, drain. Return cooked broccolini to the pot. Pour prepared olive oil over pasta and vegetables. Add salt and pepper. Mix well.
Sprinkle feta and parmesan cheese on the top. Serve immediately.