Velvety Broccoli and Feta Pasta

If you are in need of a quick meal, this is the way to go. Last Sunday I went to one of Will's soccer games. His team plays at 6 PM on Sunday's typically and so that's why I usually stay home and have dinner ready for him when I'm done. But due to Sandy, it was surprisingly cold (not chilly, actually cold) here in Tallahassee, so I thought I would take the opportunity to enjoy that by being outside watching him play. However, that meant that when we got home, dinner was not ready. The good news was we had picked out something extremely easy and quick for me to make: this Broccoli and Feta Pasta. We had everything on hand for it when Will found the recipe, so we knew it would be the perfect warm dinner after a cold game!

Cooking Notes: We used frozen instead of fresh broccoli, because who doesn't have a bag of frozen broccoli in their freezer already? Also, we used a small onion for this instead of the two shallots, which is also suggested. And we just sprinkled in some lemon juice instead of using an actual lemon.

Velvety Broccoli and Feta Pasta (adapted from The Kitchn; serves 2)
1 pound broccoli
2 tbsps water
Salt & pepper
Olive oil
1/2 small onion or two shallots, chopped
2 cloves garlic, minced
1/3 cup chopped flat parsley
1 lemon, juiced
1/2 cup feta cheese-divided
1/4 cup water

Cut the broccoli into small florets and steam on the stove with 2 tbsps water. Season lightly with S&P. Then, heat a drizzle of olive oil in a large saute pan. Cook the onion and garlic until it just begins to soften, then add the broccoli. Cook for several minutes or until the onion turns translucent. Add the parsley and cook until it's well wilted. Pour in the lemon juice and simmer for about two minutes.

Transfer to a blender and add 1/4 cup of the feta cheese and the 1/4 cup water. Puree until smooth, adding a drizzle of olive oil and a little more water if it sticks and turns to a lump. Puree until as smooth or chunky as you prefer. Taste and add any necessary additional salt and pepper. Serve with a good ridged pasta (we used penne, they used rotini).

Recipe: The Kitchn: Velvety Broccoli and Feta Pasta