Name: Farfalle with Broccoli, Olives, and Feta
Total time: 45 min
Cuisine: ItalianEurope
Ingredients: table salt; 1 pound farfalle; 4 tablespoons extra-virgin olive oil; 9 medium cloves garlic , pressed through garlic press or minced (3 tablespoons); 1 tablespoon grated lemon zest; 2 tablespoons lemon juice; 1/2 teaspoon ground black pepper; 2 pounds broccoli , florets cut into bite-sized 1-inch pieces, stalks peeled, halved lengthwise, and cut into 1/4-inch thick pieces; 1/2 cup kalamata olives , pitted and quartered; 1/2 cup chopped fresh parsley leaves; 4 ounces feta cheese , crumbled (about 3/4 cup)

Why This Recipe Works

Though the norm for pasta and broccoli recipes is overcooked broccoli with underseasoned pasta, we set out to create a dish with crisp, sweet, tender vegetables that married well with the mild wheaty tones and tender texture of pasta. To cook the broccoli perfectly, we sautéed the florets and stalks in a frying pan with oil, then added water to the pan. The hot steam and moisture quickly turned the broccoli bright green and tender. As for flavorings, we found that broccoli has an affinity for garlic and anchovies, but also works well with heartier combinations such as sausage and peppers or olives and feta.

Before You Begin

In this recipe, begin cooking the broccoli immediately after putting the pasta into boiling water. When cut into small pieces, the broccoli takes only a few minutes to cook through.

Instructions

Bring 4 quarts water to rolling boil, covered, in stockpot. Add 1 tablespoon salt and pasta, stir to separate, and cook until al dente. Drain and return to stockpot.

While pasta is cooking, combine 2 tablespoons oil, garlic, lemon zest, 1/2 teaspoon salt, and pepper in 12-inch nonstick skillet; cook, stirring constantly, over medium-high heat until fragrant, about 2 minutes. Increase heat to high; add broccoli and 1/2 cup water, then cover and cook until broccoli begins to turn bright green, 1 to 2 minutes. Uncover and cook, stirring frequently, until water has evaporated and broccoli is tender, 3 to 5 minutes longer; stir in olives and parsley. Add broccoli mixture, remaining 2 tablespoons oil, and lemon juice to pasta in stockpot; toss to combine. Serve immediately, sprinkling feta over individual servings.