Pesto Penne Pasta With Broccoli, Spinach, Red Onion, And Feta Cheese Crumbles Recipe

Preparation

1. 1

   Cook the Pasta

   In a large pot, bring salted water to a boil. Add 8 cups of penne pasta and cook according to package instructions until al dente, typically about 10-12 minutes. Stir occasionally to prevent sticking.

2. 2

   Blanch the Broccoli

   While the pasta is cooking, prepare the broccoli. In a separate pot, bring water to a boil. Add 2 cups of broccoli florets and blanch for 2-3 minutes until bright green and tender-crisp. Remove and transfer to an ice bath to stop cooking, then drain.

3. 3

   Sauté the Onions and Spinach

   In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped medium red onion and sauté for 3-4 minutes until translucent. Add 2 cups of fresh spinach and cook for another 2 minutes until wilted.

4. 4

   Combine Ingredients

   Once the pasta is cooked, drain it and return it to the pot. Add the blanched broccoli, sautéed onions, and spinach. Pour in the pesto sauce (about 1 cup, adjust to taste) and mix well until everything is evenly coated.

5. 5

   Add Feta Cheese

   Finally, sprinkle 1 cup of feta cheese crumbles over the pasta mixture. Gently toss to combine, allowing the heat from the pasta to slightly melt the cheese.

6. 6

   Serve

   Serve immediately in bowls, garnished with additional feta or a sprinkle of pine nuts if desired.