Whole-Wheat Pasta with Broccolini and Feta

Total Time:
35 min
Prep:
10 min
Inactive:
10 min
Cook:
15 min

Yield:
4 (2 1/2 cup) main course servings
Level:
Easy

Ingredients
  • 1 medium shallot, thinly sliced
  • 1 bunch broccolini (about 10 ounces), stems cut into 2-inch stems, and florets
  • 1 medium bunch radishes, trimmed and very thinly sliced
  • 12 ounces whole-wheat rigatoni
  • 1 tablespoon sherry wine vinegar
  • 1/2 teaspoon finely grated orange zest
  • 3/4 teaspoon kosher salt, plus more as needed
  • Freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil
  • 7 ounces feta cheese, crumbled
Directions
  • 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. Stir in the radish slices, and cook 30 seconds, more. 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, orange zest, 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, radish and shallot with the dressing. Add the feta cheese and toss lightly. Serve warm or room temperature.

  • Copyright 2005 Television Food Network, G.P. All rights reserved.


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