Freaky Greek Pasta

Prep time: 10 minutes

Total time: 20 minutes

Serves 4

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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1 pound 
1 large bunch 
broccoli (or a 1-pound bag frozen broccoli florets) 
8 ounces 
Feta cheese, crumbled (2 cups) 
1 teaspoon 
grated lemon zest (about 1 lemon) 
1/2 teaspoon 
dried oregano 
1/4 teaspoon 
red pepper flakes 
1/4 teaspoon 
freshly ground black pepper 
1/2 cup 
sliced almonds 
2 tablespoons 
olive oil 
 to taste 
kosher salt 


Start boiling your water. 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, add immediately to the large bowl and toss. Drizzle with oil, add the toasted almonds and toss again. Salt to taste.


helpful hints

  • Cut the broccoli florets the same size so they cook evenly
  • Grate only the yellow part of the lemon peel not the white part underneath (the pith), which can be bitter
  • Feta can be very salty; taste your pasta before adding salt

tools needed

Large pot, cutting board, chef’s knife, colander, small skillet, spoon, zester, measuring spoons, measuring cups, large bowl


make it a meal

Here's a recipe pairing we love with our Freaky Greek Pasta: