- Dish type
- Side dish
- Vegetable side dishes
- Roasted vegetables
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.
53 people made this
- 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
MethodPrep:25min ›Cook:25min ›Ready in:50min
- Preheat oven grill. Place a baking tray in the oven until hot.
- 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.
- 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.
- 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.
- 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.
- 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.
Reviews & ratingsAverage global rating:(46)
Reviews in English (33)
Excellent. Very tasty and easy to make. Used frozen spinach.-21 Jun 2016
I made this and it was lovely, me and my sister and mum all really liked it and would make it again.. its a lovely tasty recipe-04 Feb 2015
This recipe turned out very well. I was wondering whether to add some stock (vegetable or otherwise) but it wasn't needed. With what I had in the kitchen I used sherry (and a little less of it) instead of white wine and parmesan rather than pine nuts, but I'm sure those ingredients would be very good too. I will cook this again.-13 Feb 2012
I Tried The Feta Pasta Recipe Social Media Went Nuts For
The tomato dish that’s reported to have caused a feta shortage in Finland.
Renée S. Suen Updated February 17, 2021
First, it was Dalgona coffee, then it was mini pancake cereal, but it wasn’t until I started seeing the same dish of roasted tomatoes pop up all over Facebook that I wondered about its legitimacy. Does it work? Is it actually delicious?
The phenomenon in question is an almost foolproof recipe for baked feta pasta that’s exploded across the video-sharing platform TikTok.
Known as UuniFetaPasta—Finnish for oven-baked feta pasta—the recipe caused such a sensation that it’s purported to have caused a feta shortage in the country. However, this isn’t the low-effort noodle dish’s first crack at fame.
The recipe originated from Finnish food blogger Tiiu Piret, who posted a version back in 2018 it went viral when fellow blogger, Jenni Häyrinen, shared hers a year later.
It went viral again earlier this year, when chef-author MacKenzie Smith (@grilledcheesesocial) posted her iteration on TikTok (although she blogged about it in 2019). And then came TikTok user Yumna Jawad (@Feelgoodfoodie)’s version. In a 25-second video, she showed 1.2-million viewers and counting how a creamy, hearty pasta dish can appear from a simple block of feta cheese that’s baked with a sea of olive oil-slicked grape tomatoes. But she didn’t stop there. A few days later, she came back with a take that could be made faster when cooked in a pan and followed up with another that replaced feta with goat’s milk cheese. Then there was a low-carb rendition with spaghetti squash, another that eliminated tomatoes altogether, and still another that used strawberries.
There are countless other versions swirling around the internet, most indicating that the recipe lends itself well to customization. There’s Spicy Szechuan Feta Pasta that’s whipped up by Detroit chef Jonathan Kung. Popular food bloggers like Smitten Kitchen have jumped on the bandwagon (her version includes chickpeas). Even New York Times food reporter and cookbook author Melissa Clark joined the party. What I could glean from the many riffs was how the dish always turned out—as long as the general structure is kept. More on that below.
- 4 cups small broccoli florets
- 3 tablespoons olive oil, divided
- 2 1/4 teaspoons kosher salt, divided
- 1/2 teaspoon crushed red pepper
- 8 ounces uncooked strozzapreti or mezze penne pasta
- 2 garlic cloves, thinly sliced
- 1 1/2 tablespoons all-purpose flour
- 1/2 cup whole milk
- 3 ounces feta cheese, crumbled (about 3/4 cup)
- 1 tablespoon grated lemon rind
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon flaked sea salt (such as Maldon)
- Calories 408
- Fat 17g
- Satfat 5.2g
- Monofat 8.6g
- Polyfat 1.4g
- Protein 14g
- Carbohydrate 50g
- Fiber 3g
- Cholesterol 22mg
- Iron 2mg
- Sodium 637mg
- Calcium 180mg
- Sugars 4g
- Est. added sugars g
- 1 (8 ounce) package broccoli florets
- 1 (16 ounce) package uncooked linguine pasta
- 5 tablespoons olive oil, divided
- ½ teaspoon salt
- 1 medium onion, chopped
- 1 clove garlic, minced
- ½ teaspoon crushed red pepper flakes
- ¼ cup chopped sun-dried tomatoes (packed in oil)
- ¾ cup dry white wine
- 1 (15 ounce) can whole peeled tomatoes, drained and chopped
- 3 cups baby spinach
- 1 ½ tablespoons fresh lemon juice
- 4 ounces feta cheese, crumbled
- ¼ cup pine nuts, toasted
Preheat oven to 500 degrees F (260 degrees C). Place a baking sheet in the oven until hot.
Place broccoli florets in a large bowl. Stir in olive oil and salt. Using oven mitts, remove the hot baking sheet from the oven. Pour broccoli florets onto baking sheet and spread out.
Bake in preheated oven about 5 minutes turn and cook about 5 minutes more. (the florets should be somewhat browned and crunchy.) Remove from oven, and set aside.
Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Stir in onions, garlic, and red pepper flakes. Cook until onion is soft and translucent. Stir in sun-dried tomatoes.
Turn heat up to medium high. Pour in white wine, and cook about 3 minutes. Stir in chopped tomatoes. Cook about 2 minutes, then stir in spinach, lemon juice, and feta. Turn the heat down to low, and cover until pasta is done.
While the onions are cooking, bring a large pot of lightly salted water to boil. Add linguini, and cook until al dente, about 8 to 10 minutes. Drain, and stir into broccoli mixture. Top with toasted pine nuts.
How To Make Roasted Tomato Olive Couscous
First, I simmer the couscous in a saucepan on the stove until the grains are tender.
Next I sauté chopped tomatoes and their oil with the olives to infuse everything together.
Finally, I fold the couscous into the tomatoes and olives along with feta and chopped parsley.
Roasted tomato olive couscous makes a great side, but I love it as a vegetarian main. To stretch it, I will add greens like arugula and spinach to turn it into a grain salad.
When tomatoes are in season, I will use my own roasted cherry tomatoes instead of the jarred ones for the couscous.
Penne with Chicken, Arugula, Roasted Tomatoes, and Feta
Preheat oven to 475°F. Mix cherry tomatoes, oil, garlic, and crushed red pepper on rimmed baking sheet. Sprinkle with salt and pepper. Bake until tomatoes are soft and beginning to brown in spots, stirring occasionally, about 20 minutes. Transfer tomato mixture, including any juices, from sheet to large skillet. Add chicken to skillet and simmer until heated through, about 5 minutes.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Ladle out 1/4 cup pasta cooking water and reserve. Drain pasta return to pot.
Add tomato mixture, arugula, and reserved 1/4 cup pasta cooking water to pasta toss over medium heat just until arugula begins to wilt, about 30 seconds. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with feta cheese and serve.
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- 300g/10½oz penne
- 400g tin chopped tomatoes
- 2 tbsp extra virgin olive oil
- pinch onion powder
- pinch garlic granules
- ½ tsp chipotle sauce, or to taste
- 250g/9oz frozen roasted Mediterranean vegetables
- salt and freshly ground black pepper
- 4 tbsp freshly grated Parmesan (or vegetarian alternative), to serve
Bring a large saucepan of salted water to the boil. Add the penne and cook according to the packet instructions, normally 10–12 minutes.
Meanwhile, tip the tomatoes into a large saucepan. Add the oil, onion powder, garlic granules and chipotle sauce, stir well, then bring to the boil over a medium heat. Simmer for 2 minutes.
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