Whole Wheat Pasta with Boccolini and Feta
- Number of Servings: 4
Ingredients
1 medium shallot, thinly sliced1 bunch broccolini (about 10 ounces), stems cut into 2-inch stems, and florets12 ounces whole-wheat rigatoni1 tablespoon sherry wine vinegar3/4 teaspoon kosher salt, plus more as neededFreshly ground black pepper3 tablespoons extra-virgin olive oil7 ounces feta cheese, crumbled
Put the shallots in a bowl and cover with cold water. Soak for about 10 minutes; drain.
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. 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.
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.
Whisk the sherry vinegar, 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.
Toss the rigatoni, broccolini, and shallot with the dressing. Add the feta cheese and toss lightly. Serve warm or room temperature.
Number of Servings: 4
Recipe submitted by SparkPeople user BIGREDTX.
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. 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.
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.
Whisk the sherry vinegar, 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.
Toss the rigatoni, broccolini, and shallot with the dressing. Add the feta cheese and toss lightly. Serve warm or room temperature.
Number of Servings: 4
Recipe submitted by SparkPeople user BIGREDTX.
Nutritional Info Amount Per Serving
- Calories: 504.8
- Total Fat: 22.5 g
- Cholesterol: 44.2 mg
- Sodium: 1,000.2 mg
- Total Carbs: 67.7 g
- Dietary Fiber: 10.1 g
- Protein: 16.6 g
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