Broccoli is roasted, then tossed with a white wine tomato sauce, feta, penne pasta and pine nuts in this delicious Italian-style pasta dish. If you like, add some shredded chicken or bacon.
- 250g broccoli florets
- 5 tbsp. olive oil
- 500g penne pasta
- 1/2 tsp. salt
- 1 medium onion
- 1 garlic clove
- 1/2 tsp. dried chilli flakes
- 30g sun-dried tomatoes
- 175ml dry white wine
- 1 x 400g tin chopped Italian tomatoes
- 150g fresh spinach leaves
- 1 1/2 tbsp. lemon juice
- 30g toasted pine nuts
- 100g feta cheese, crumbled
Toss broccoli in salt and 3 tbsp. olive oil. Place onto a non-stick baking tray and grill for 10 minutes under a medium-high grill, turning halfway through cooking, or until the broccoli is tender and crisp.
Finely chop the onion, garlic and sun-dried tomatoes. Heat the rest of the oil in a saucepan. Add the onion and garlic and fry gently for five to ten minutes or until softened and tender.
Add the dried chilli flakes and sun-dried tomatoes. Turn the heat up to medium-high, then add the wine. Simmer hard until the wine is reduced by about half, around 5 minutes, then pour in the chopped tomatoes. Cook for a minute or two, then add the spinach and lemon juice. Cook until the spinach is wilted.
Cook the pasta in a pot of boiling salted water according to packet instructions or until tender. Drain well.
To serve, toss pasta with white wine tomato sauce, broccoli and crumbled feta. Sprinkle with pine nuts to serve.