Categories: Pasta
Ingredients
- 4 cups small broccoli florets
- 3 tbsp. olive oil, divided
- 2 1/4 tsp. kosher salt, divided
- 1/2 tsp. crushed red pepper
- 8 oz. uncooked strozzapreti or mezze penne pasta
- 2 garlic cloves, thinly sliced
- 1 1/2 tbsp. all-purpose flour
- 1/2 cup whole milk
- 3 oz. feta cheese, crumbled
- 1 tbsp. grated lemon rind
- 1/4 tsp. black pepper
- 1/4 tsp. flaked sea salt
Directions
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Preheat oven to 425.
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Combine broccoli, 1 1/2 tbsp. oil, 1/4 tsp. kosher salt, and crushed red pepper on a baking sheet; spread in a single layer. Bake at 425 for 20-25 minutes or until broccoli is charred and browned in spots, stirring after 15 minutes.
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Bring a large saucepan filled with water and remaining 2 tsp. kosher salt to a boil. Add pasta, and cook 7-8 minutes or until al dente. Drain in a colander over a bowl, reserving 3/4 cup cooking liquid.
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Heat remaining 1 1/2 tbsp. oil and garlic in a large skillet over medium-low. Cook 2 minutes or until garlic is golden, stirring occasionally. Sprinkle flour over pan; cook 30 seconds, stirring constantly. Gradually add reserved 3/4 cup pasta cooking liquid and milk to pan, stirring constantly with a whisk. Stir in feta; cook 3 minutes or until feta begins to melt and sauce is slightly thickened. Add broccoli, pasta, and lemon rind; toss. Divide pasta mixture among 4 bowls; sprinkle evenly with black pepper and flaked sea salt.