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Crispy Broccoli Lemon Feta Pasta

Crispy Broccoli Lemon Feta Pasta

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Cook Time 25 minutes
Total Time 25 minutes
Cuisine American
Servings 4
Calories 450 kcal

Ingredients
  

  • 1 lb broccoli crowns
  • 1 tbsp olive oil
  • 1 tsp steak seasoning
  • 1 fresh lemon
  • 8 oz whole wheat penne pasta
  • 2 tbsp butter
  • 1 oz crumbled feta cheese

Instructions
 

  • Preheat your oven to 400°F (200°C). Cut the broccoli crowns into small, bite-sized florets. Spread them evenly in a single layer on a parchment-lined baking sheet. Drizzle with olive oil, sprinkle with steak seasoning, and toss until well coated.
  • Roast the broccoli for 20-25 minutes, until the edges are nicely browned and crispy. Listen for that satisfying crunch!
  • While the broccoli roasts, bring a pot of water to a boil for the pasta. Add the whole wheat penne and cook until al dente, about 8-10 minutes. Before draining, reserve about ½ cup of the starchy pasta water.
  • Zest the lemon while the pasta cooks, then cut it into wedges for serving.
  • Return the drained pasta to the pot (off the heat). Add the roasted broccoli, butter, about 1 teaspoon of lemon zest, and the juice from two lemon wedges. Stir gently to melt the butter and combine everything. Add a splash of the reserved pasta water if it seems dry.
  • Top the pasta with the crumbled feta cheese and an extra pinch of steak seasoning, if you like. Serve immediately with the extra lemon wedges on the side.