Tuesday, August 27, 2013

From the DIY Kitchen: Veggie Pasta with Feta Cheese

File this one under "eat it while A. is away" - almost everything in this recipe is on his list of inedible foods. This simple, quick pasta dish is great for a night when you really don't want to cook. The broccoli and spinach cook right in the pot with the pasta (you can use any pasta shape you have in the cupboard - I've made it with linguine and rotini, both worked well.)

I generally make enough for myself to have for a dinner and a lunch - so you may have to adjust depending how many people you're feeding. Also, the broccoli is supposed to get a little bit mushy - this way it breaks up and mixes in with the pasta.


Veggie Pasta w/ Feta Cheese
Serves 2

1/4 box linguine
1/2 head of fresh, raw broccoli, chopped into medium-large florets
1- 2 handfuls of frozen, chopped spinach
1/4 cup of crumbled or chopped feta cheese
1 tablespoon butter
Salt & pepper to taste

Boil water in a large pot (use a large pot because if it bubbles over it'll make a horrible mess and everything I said about it being quick and easy will be for naught, you'll be scrubbing chopped spinach off your stove all night!) Salt boiling water and add the pasta, cook according to package directions. With about 7-8 minutes left, add the broccoli florets. With about 2-3 minutes left add handfuls of chopped spinach (this will probably cool the water off so it won't be boiling anymore, just let it come back to a boil - no biggie) When pasta is cooked to your desire, drain and return pasta & veggies to the pot. Add butter, feta, salt & pepper and stir. Break up the larger pieces of broccoli with a spoon.

I've also seen variations of this with Parmesan cheese and other vegetables, it would also probably be delicious with goat cheese.

I was hungry and forgot to take a picture until I put away the leftovers, so it's not a great picture but here you go:

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