Farfalle With Broccoli, Olives, And Feta

Submitted by: admin on April 2, 2020

Serves 4 To 6

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

  1. 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.
  2. 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.
  3. 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.

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