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Super Simple Mediterranean Broccoli Pasta Toss |
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Ingredients
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* 1 lb. piccolini (tiny penne) pasta
* 1 bunch fresh broccoli florets, broken into small pieces
* 2/3 cup Greek olives, pitted and sliced
* 1/4 cup capers, drained
* 3/4 cup olive oil
* 3/4 cup lemon juice
* 2 garlic cloves, minced or grated
* 1 tsp dried oregano
* crumbled feta cheese (optional)
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Directions
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1. Fill large pot with cold water, making sure you have enough room for both the pasta and the broccoli florets. Bring to a boil and add pasta only. Cook for 6 minutes, then add the florets and cook for 1 minute longer, until the pasta is tender and the broccoli is just blanched. Drain well.
2. In a large salad bowl, add the remaining ingredients and whisk until blended well and slightly thickened.
3. Add the drained pasta and broccoli into the big bowl with the oil mixture, and toss to coat evenly. Taste and add salt and freshly ground pepper to taste. May be served warm or at room temperature.
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Story
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It is so nice to have a meal you can make in two dishes - a big pot and a big bowl. That's all it takes. Cooking the pasta and broccoli together is a great time (and trouble!) saver. And you reserve more of that all important nutrition from the broccoli since the pasta is right there in the water to absorb it!
The capers are a big flavor boost in this recipe so don't skip them if you can help it at all. If you like, go ahead and cut and crumble some feta cheese on top before serving.
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