Whole Wheat Pasta with Broccolini and Feta
Nutrition:
Servings: 6
Calories: 500
Total Fat: 16.5g
Saturated Fat: 5.9g
Cholesterol: 29mg
Sodium: 680mg
Total Carbohydrate: 72g
Dietary Fiber: 8.5g
Total Sugars: 4.8g
Protein: 16.5g
Vitamin D: 0mcg
Calcium: 199mg
Iron: 3mg
Potassium: 411mg
Ingredients:
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1 medium shallot, thinly sliced
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1 bunch broccolini (about 10 ounces), stems cut into 2-inch stems, and florets
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1 medium bunch radishes, trimmed and very thinly sliced
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12 ounces whole-wheat rigatoni
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1 tablespoon sherry wine vinegar
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1/2 teaspoon finely grated orange zest
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3/4 teaspoon kosher salt, plus more as needed
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Freshly ground black pepper
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3 tablespoons extra-virgin olive oil
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7 ounces feta cheese, crumbled
Directions:
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Put the shallots in a bowl and cover with cold water. Soak for about 10 minutes; drain.
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Bring a large pot of water to a boil and salt it generously. Fill a medium bowl with ice water and salt it as well. Add the broccolini to the boiling water and cook until crisp-tender, about 2 to 3 minutes. Stir in the radish slices, and cook 30 seconds, more. Use a slotted spoon or strainer to scoop out the vegetables and plunge them immediately into the ice water. Drain the vegetables, pat them very dry.
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Add the pasta to the same pot of boiling water, and cook, stirring occasionally, until al dente, about 8 to 9 minutes. Drain and set aside.
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Whisk the sherry vinegar, orange zest, the 3/4 teaspoon salt and pepper, to taste, in a large serving bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a dressing.
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Toss the rigatoni, broccolini, radish and shallot with the dressing. Add the feta cheese and toss lightly. Serve warm or room temperature.
Original Recipe: Food Network