Spaghetti With Feta and Broccoli

spaghetti-feta-broccoli
Photo by Raymond Hom
Spaghetti With Feta and Broccoli 2.9 31 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 476 calories
    • Fat 23 g
    • Sat Fat 5 g
    • Cholesterol 13 mg
    • Sodium 342 mg
    • Protein 19 g
    • Carbohydrate 58 g
    • Sugar 4 g
    • Fiber 15 g
    • Iron 5 mg
    • Calcium 223 mg

Heat oven to 450° F. Cook the pasta according to the package directions. Reserve ¼ cup of the cooking water; drain the pasta and return it to the pot.

Meanwhile, on a rimmed baking sheet, toss the broccoli, bell pepper, and garlic with the oil and ¼ teaspoon each salt and black pepper. Roast until tender, 15 to 20 minutes. Toss with the pasta, almonds, Feta, and the cooking water.

 

Ingredients

  1. Check 1/2 pound whole-grain spaghetti
  2. Check 2 bunches broccoli, cut into florets
  3. Check 1 bell pepper, sliced
  4. Check 2 cloves garlic, sliced
  5. Check 1/4 cup olive oil
  6. Check kosher salt and black pepper
  7. Check 1/4 cup chopped roasted almonds
  8. Check 2 ounces Feta, crumbled (1/2 cup)

Directions

  1. Heat oven to 450° F. Cook the pasta according to the package directions. Reserve ¼ cup of the cooking water; drain the pasta and return it to the pot.
  2. Meanwhile, on a rimmed baking sheet, toss the broccoli, bell pepper, and garlic with the oil and ¼ teaspoon each salt and black pepper. Roast until tender, 15 to 20 minutes. Toss with the pasta, almonds, Feta, and the cooking water.