Thursday, January 8, 2009

Velvety Broccoli Feta Pasta from the Apartment Therapy "Kitchn"

Velvety Broccoli and Feta Pasta
(photo and recipe by the good folks over at The Kitchn)
This one's a keeper. Broccoli and feta have such a natural affinity for one another, and the method is so simple, that it got me wondering about other possible vegetable-cheese combinations for this easy, weeknight pasta sauce. Acorn squash and fontina with a little fresh sage, maybe?

1 pound broccoli
2 tablespoons water
Salt and pepper
Olive oil
1/2 small onion or two shallots, chopped
2 cloves garlic, minced
1/3 cup chopped flat parsley
1 lemon, juiced
1/2 cup feta cheese (low-fat if you want to be good) - divided
1/4 cup water

Cut the broccoli into small florets and steam on the stove or in the microwave with the 2 tablespoons of water. Season lightly with salt and pepper.

Heat a drizzle of olive oil in a large sauté pan. Cook the onion and garlic until it just begins to soften then add the broccoli. Cook for several minutes or until the onion turns translucent. Add the parsley and cook until it's well wilted. Pour in the lemon juice and simmer for about two minutes.

Transfer to a blender and add 1/4 cup of the feta cheese and the 1/4 cup water. Puree until smooth, adding a drizzle of olive oil and a little more water if it sticks and turns to a lump. Puree until as smooth or chunky as you prefer.

Taste and add any necessary additional salt and pepper. Serve with a good ridged pasta like the rotini above.

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