Categories: Pasta

Ingredients

• 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)

Directions

1. Preheat oven to 425°F.

2. Combine broccoli, 1 1/2 tablespoons oil, 1/4 teaspoon kosher salt, and crushed red pepper on a baking sheet; spread in a single layer. Bake at 425°F for 20 to 25 minutes or until broccoli is charred and browned in spots, stirring after 15 minutes.

3. Bring a large saucepan filled with water and remaining 2 teaspoons kosher salt to a boil. Add pasta, and cook 7 to 8 minutes or until al dente. Drain in a colander over a bowl, reserving 3/4 cup cooking liquid.

4. Heat remaining 1 1/2 tablespoons oil and garlic in a large skillet over medium-low. Cook 2 minutes or until garlic is golden, stirring occasionally. Sprinkle flour over pan; cook 30 seconds, stirring constantly. Gradually add reserved 3/4 cup pasta cooking liquid and milk to pan, stirring constantly with a whisk. Stir in feta; cook 3 minutes or until feta begins to melt and sauce is slightly thickened. Add broccoli, pasta, and lemon rind; toss. Divide pasta mixture among 4 bowls; sprinkle evenly with black pepper and 1/4 teaspoon flaked salt.

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