Prep time: 10 minutes
Total time: 20 minutes
Loaded with the Mediterranean flavors of Greece and bursting with zesty lemon, this pasta is a snap to make. While the pasta cooks, simply combine the fresh ingredients in a large bowl, toast the nuts, and you’re ready…just toss with the cooked pasta and broccoli.
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Fill a large pot with water 2 inches from the top. Place on the stove over high heat and let come to a boil; add 2 teaspoons of the salt. Meanwhile, cut the broccoli (if using fresh) into florets (you should get about 5 cups).
When the water boils, cook the pasta 3 minutes less than the package directions call for, then add the broccoli (fresh or frozen) to the pot and cook 3 minutes more, until the broccoli is tender and the pasta is al dente.
Meanwhile, in a large bowl, combine the Feta, lemon zest, oregano, red pepper and black pepper (12 turns on pepper mill.)
Place the almonds in a small skillet over medium heat and cook, stirring occasionally, until toasted and fragrant, 3 to 5 minutes.
When the pasta and broccoli are done cooking, drain them, immediately add to the large bowl, and toss. Drizzle with oil, add the toasted almonds, and toss again. Salt to taste.
Large pot, cutting board, chef’s knife, colander, small skillet, spoon, zester, measuring spoons, measuring cups, large bowl