I love pasta with broccoli, but for this dish I just felt like adding some colour... and fancy that, it looks like the Italian flag! This is not a combo I would do every day, or with all my broccoli pasta (which I prefer plain) but it seems to go very well with Kiwis, who are still keen of having several things on their pasta (never understood why...), and it is easy and tasty too!
Cook the linguine al dente, In the meantime clean the broccoli, cut the stalks into small pieces and the florets in fork size pieces. Heat some olive oil in a pan and add two cloves of garlic, peeled (chopped if you like a stronger garlic flavour). Sizzle the add the broccoli stalks. Stir, after one minute add the florets. Stir for a couple of minutes, add salt, cover with a lid and simmer for two minutes, then turn the element off but leave the lid on: the broccoli will cook in their steam. Cut the semi-dried tomatoes into strips and cube the feta. Drain the pasta and place in the pan with the broccoli (you can add a bit of water from the pasta or a bit more olive oil to mix everything well together. Top with the tomatoes and feta. Serve immediately.
Photos and Recipes by Alessandra Zecchini ©