Farfalle With Broccoli, Olives, And Feta

Ingredients

1 pound farfalle
Salt
1⁄4 cup extra-virgin olive oil
9 garlic cloves, minced
1 tablespoon grated lemon zest plus 2 tablespoons juice
1⁄2 teaspoon pepper
2 pounds broccoli, florets cut into 1-inch pieces, stalks peeled, halved lengthwise, and sliced 1⁄4 inch thick
1⁄2 cup pitted kalamata olives, quartered
1⁄2 cup chopped fresh parsley
4 ounces feta cheese, crumbled (1 cup)

Instructions

Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1⁄2 cup cooking water, then drain pasta and return it to pot.
Meanwhile, heat 2 tablespoons oil, garlic, lemon zest, 1⁄2 teaspoon salt, and pepper in 12-inch nonstick skillet over medium heat. Cook, stirring often, until garlic turns golden but not brown, about 3 minutes. Add broccoli and 1⁄2 cup water, increase heat to high, then cover and cook until broccoli begins to turn bright green, 1 to 2 minutes. Uncover and continue to cook, stirring often, until water has evaporated and broccoli is tender, 3 to 5 minutes longer. Off heat, stir in olives and parsley.
Add broccoli mixture, lemon juice, and remaining 2 tablespoons oil to pasta and toss to combine. Add reserved cooking water as needed to adjust consistency. Serve immediately, passing feta separately.

Farfalle With Broccoli, Olives, And Feta

Ingredients

Instructions

Tags

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