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.
ready to learn? just hit play.
ingredients
- 1 pound
- penne
- 1 large bunch
- broccoli, cut into florets (about 5 cups)
- 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
directions
Start boiling your water. Cook pasta 3 minutes less than the package directions call for, then add the broccoli 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
19 comments, add yours below
Laura on March 29, 2011 at 4:59PM wrote:
love it! i added grape tomatoes! <3
Chelsea on April 4, 2011 at 5:35PM wrote:
Jessica,
What kind of olive oil do you use? What makes olive ‘good quality’?
Kelsey on April 11, 2011 at 4:06PM wrote:
LOVED IT! I finally got my fiance to eat broccoli! SCORE!
Monica on April 11, 2011 at 9:28PM wrote:
Jessica,
I made this for my family tonight and everyone LOVED it…! Thank you for this extremely easy and tasty recipe. My husband wants it on our regular rotation. :)
Dan on April 25, 2011 at 8:33PM wrote:
This was so good and so easy. The texture and flavor of the toasted almonds, the tart lemon with the salty fetta. Zesty, salty, smoky, fatty, crunchy, yum! Just really good, filling. I used chipotle powder and double almonds.
Sue on May 12, 2011 at 7:35PM wrote:
OMG - I am so hungry right now and I want a bite of the Freaky Greaky Salad. The more I watch you the better I think I can do it! Yes, I think I can!!!
Love you both…fun to watch.
Jillian on May 27, 2011 at 10:13AM wrote:
I love this one! I am hoping for a tip on how to turn it into a cold pasta salad that till keep in the fridge without drying out or getting clumpy. Would adding greek salad dressing do the trick?
jessica on June 1, 2011 at 1:36PM wrote:
Hi, Jillian. This pasta would be great cold! After you drain the pasta and broccoli, run them under cold water to cool. In a large bowl, toss them with the olive oil to coat. Then gently fold in the remaining ingredients. (You may need to add a little extra oil).
Amy on June 3, 2011 at 11:10AM wrote:
This was great! I think next time I’ll add black olives for some extra saltiness.
Ann on June 22, 2011 at 9:09AM wrote:
I made this last night and loved the one-pot method. I add 1/2 of a thinly sliced red bell pepper the last minute of boiling. I also only use 3/4 lbs. of pasta to amp up the pasta to veggie ratio. Definitely delicious!
Charmaine on August 28, 2011 at 3:37PM wrote:
Why does one salt the water after the water is boiling for the pasta? Is there a reason?
jessica on August 29, 2011 at 9:48AM wrote:
Hi, Charmaine. If salt crystals are allowed to sit they can pit your pan, so I like to salt the water after it’s boiling. Also, adding salt actually raises the boiling temperature of the water so it takes a bit longer to get to a boil…another reason to salt after the water is boiling.
Charmaine on August 29, 2011 at 10:36AM wrote:
Thank you! Great tip and I absolutely love this site.
Laura Greenberg on August 29, 2011 at 10:52AM wrote:
come back jess! need new videos! hope you and your family are safe and well and survived irene!
Johanna on September 10, 2011 at 6:07PM wrote:
Any suggestions for alternatives to the almonds? I’m allergic to most nuts… I have tried using roasted soy beans for some receipes.
Lisa on October 6, 2011 at 9:09PM wrote:
What do you think of adding a few chopped up sun dried tomatoes to this to add colour and more vitamin C?
jessica on October 7, 2011 at 3:18PM wrote:
Hi, Lisa. Beautiful.
Pam Peel on November 25, 2011 at 8:20PM wrote:
Just watched you on Anderson show, so I dropped in to see your site. Lovely recipes.
First, I will request your books at my library. Then, knowing me, I’ll probably buy one. I’m looking forward to seeing more recipes.
Thanks!
Milly on March 9, 2012 at 1:34AM wrote:
I was wondering why you only have positive comments on your website. Take Ina Garten for
example, she is an amazing chef and even she has a negative review here and there about her recipes.
It just seems that there is something fishy here - Do you agree?
