Roasted Broccoli, Tomato and Feta Penne

    50 min

    Fresh broccoli is tossed with olive oil and roasted under the grill, then added to a tomato and white wine sauce with spinach and feta.

    50 people made this

    Serves: 8 

    • 250g (9 oz) broccoli florets
    • 5 tablespoons olive oil, divided
    • 1/2 teaspoon salt
    • 1 (500g) pack penne pasta
    • 1 medium onion, chopped
    • 1 clove garlic, minced
    • 1/2 teaspoon dried crushed chillies, such as Schwartz
    • 30g (1 oz) sun-dried tomatoes (packed in oil), chopped
    • 175ml (6 fl oz) dry white wine
    • 1 (400g) tin whole plum tomatoes, drained and chopped
    • 150g (5 oz) spinach
    • 1 1/2 tablespoons fresh lemon juice
    • 100g (4 oz) feta cheese, crumbled
    • 30g (1 oz) pine nuts, toasted

    Prep:25min  ›  Cook:25min  ›  Ready in:50min 

    1. Preheat oven grill. Place a baking tray in the oven until hot.
    2. Place broccoli florets in a large bowl. Stir in olive oil and salt. Using oven mitts, remove the hot baking tray from the oven. Pour broccoli florets onto baking tray and spread out.
    3. Grill in preheated oven about 5 minutes; turn and grill about 5 minutes more (the florets should be somewhat browned and crunchy.) Remove from oven, and set aside.
    4. Meanwhile, heat 2 tablespoons olive oil in a large frying pan over medium heat. Stir in onions, garlic and crushed chillies. Cook until onion is soft and translucent. Stir in sun-dried tomatoes.
    5. Turn heat up to medium high. Pour in white wine, and cook about 3 minutes. Stir in tomatoes. Cook about 2 minutes, breaking up the tomatoes slightly, then stir in spinach, lemon juice and feta. Turn the heat down to low, and cover.
    6. While the tomato mixture is cooking, cook penne according to package instructions. Drain, and toss with tomato mixture and broccoli. Top with toasted pine nuts.


    Toast the pine nuts in a heavy, dry frying pan over medium heat. Stir frequently and watch carefully so they don't burn.

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