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A plate of spaghetti with olives, broccoli, and feta with two serving spoons nestled in the pasta.
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5 / 3 votes

Spaghetti with Olives, Broccoli, and Feta

This spaghetti with olives, broccoli, and feta is a quick and easy pantry pasta made by combining cooked pasta with stir-fried broccoli along with, olives, garlic, lemon zest, chile flakes, and feta cheese. On the table in 30 minutes.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Mains
Cuisine: Mediterranean
Servings: 4 to 6 servings
Calories: 769

Ingredients

  • Olive oil
  • 1 large head garlic, cloves peeled and thinly sliced
  • 1 pound spaghetti or linguine
  • 10 1/2 ounces broccoli or broccolini, separated into florets, stems trimmed and reserved for another use
  • 1 cup pitted black olives or mixed olives, halved or coarsely chopped
  • 2 tablespoons crushed red chile flakes, preferably Aleppo (pul biber)
  • Finely grated zest from 2 lemons, preferably organic (about 1 tablespoon)
  • 14 ounces feta cheese, crumbled
  • Sea salt and freshly ground black pepper
US - Metric

Instructions

  • Place a large saucepan of generously salted water over high heat and bring to a boil.
  • Meanwhile, in another large saucepan over medium-low heat, add enough olive oil to coat the bottom of the pan. Add the garlic and cook until soft and translucent but without letting it brown, 5 to 8 minutes. Remove from the heat.
  • Add the pasta to the boiling water and cook according to the package directions.
  • When you have just a few minutes cooking time for the pasta left, set the pan containing the garlic back over medium-high heat, add the broccoli, and stir-fry until the broccoli is crisp and green and tender, about 3 minutes, depending on the size of the florets.
  • Using tongs, lift the pasta from the water and allow any excess water to drip back into the pan. Add the pasta to the broccoli, along with a few spoonfuls of the pasta cooking water. Gently toss to combine and then add a good drizzle of olive oil.
  • Add the olives, chile flakes, and lemon zest and toss to combine. Stir in the feta and toss to evenly distribute the ingredients.
  • Taste and, if desired, season with salt and black pepper. If the dish seems a little dry, stir in a little more pasta water, about 1 tablespoon at a time, using as much as 1/2 cup to create a sauce if desired.Serve immediately.

Nutrition

Serving: 1portion | Calories: 769kcal | Carbohydrates: 97g | Protein: 32g | Fat: 29g | Saturated Fat: 16g | Monounsaturated Fat: 9g | Cholesterol: 88mg | Sodium: 1730mg | Fiber: 8g | Sugar: 9g