Chef and meals author Nina Parker brings us a straightforward style sensation
I discover that something with baked feta is a little bit of a cheat as a result of it creates intense flavour with minimal effort. The basic mixture of blending chilli, feta and lemon collectively is at all times a winner. That is correct consolation meals!
Serves 4. Vegetarian
Elements:
10 tbsp olive oil
2 blocks of Greek feta cheese (400g)
1 crimson/white onion, sliced
6 garlic cloves, skins left on
1 stage tsp dried chilli flakes
Zest of 1 lemon and the juice of 1/2
1 entire broccoli head,(260g) divided into equal bite-sized items
4 handfuls of child spinach, shortly wilted down in a frying pan
320g pasta of your selection, I like rigatoni for this
Salt and pepper
Technique:
Preheat the oven to 190C and seize a big baking dish.
Add 8 tablespoons of olive oil, feta, onion, garlic cloves and chilli flakes. Be sure that all the pieces is coated with out breaking the feta.
Place into the oven for 20 minutes.
Throw the broccoli right into a bowl and add the final two spoons of olive oil. Season with salt and pepper.
Take away the tray and scatter the broccoli round. Place again into the oven for an additional 20-25 minutes or till all the pieces is cooked.
Squeeze the garlic out of their skins and put the cloves right into a small bowl.
Within the final 10 minutes of cooking, begin on the pasta. Set a big pan of water to boil and when effervescent, salt water generously! Then add the pasta and cook dinner to the packet directions.
Simply earlier than the pasta is prepared, scoop out about 150ml of the cooking water and add this to the garlic cloves. Use a spoon to mash all of it collectively. Pour this over the baking dish together with the drained pasta, wilted spinach, lemon zest and juice.
Toss all the pieces collectively, breaking apart the feta and season with extra pepper. Style to verify the seasoning including extra chilli flakes if wanted.
Serve right away!
