Whole Wheat Pasta, Broccolini & Radish with Feta
Submitted by happyzhangbo
Whole wheat pasta with broccolini and radish gets tossed in a sherry-orange vinaigrette and crowned with creamy feta. A bright vegetarian pasta salad equally good warm or chilled the next day.
YIELD
4 servingsPREP
25 minCOOK
15 minREADY
46 minWhole wheat pasta with broccolini, radish, and feta is the kind of dish that proves a vegetarian pasta doesn’t need cream or red sauce to feel complete. Nutty whole wheat rigatoni catches blanched broccolini, peppery sliced radish, and salty feta in every spoonful, all glossed with a sherry-orange vinaigrette.
The blanching technique is the move that makes this work. Broccolini goes into salted boiling water for two minutes, then quick-shocks in ice water to lock in vivid green color and crisp texture. Radish slices get just 30 seconds of heat to take off their raw bite while keeping their crunch. Soaked sliced shallots round out the bowl with mellow allium without the harshness.
A bright vinaigrette of sherry vinegar, freshly grated orange zest, and good olive oil pulls everything together. The combination of citrus zest with sherry’s nutty acidity is the secret that elevates this from a weeknight pasta to something restaurant-worthy. Briny crumbled feta added at the end brings creamy salt to balance the acid.
Pro Tips
- Soak the sliced shallots in cold water for 10 minutes before tossing as the recipe directs. This removes the harsh allium burn while keeping the bright shallot flavor.
- Use the same boiling water for the vegetables and the pasta. Cooking everything in already-vegetable-flavored water adds an extra layer of depth and saves cleanup.
- Pat the blanched vegetables thoroughly dry. Wet vegetables water down the dressing and the pasta turns soggy in the bowl.
- Add the feta last and toss gently. Vigorous tossing crumbles it into a paste that coats everything; gentle folding keeps distinct creamy bites.
Variations
- Swap broccolini for regular broccoli florets, just blanch a minute longer until crisp-tender.
- Add a handful of toasted pine nuts or pistachios for crunch and richness.
- Stir in a half cup of pitted Kalamata olives along with the feta for a more Greek-inspired version.
Ingredients
broccolini, about 10 ounces, stems cut into 2-inch stems, and florets, or broccoli *
Directions
Add shallots in a bowl and cover with cold water. Soak for about 10 minutes; drain.
Bring a large pot of well salted water to a boil. Fill a medium bowl with ice water and salt it as well.
Add the broccolini to the boiling water and cook until crisp-tender, about 2 to 3 minutes. Stir in the radish slices, and cook about 30 seconds.
Use a slotted spoon or strainer to scoop out the vegetables and plunge them immediately into the ice water. Drain the vegetables, pat them very dry.
Stir in the pasta to the same pot of boiling water, and cook, stirring occasionally, until al dente, about 8 to 9 minutes. Drain and set aside.
Whisk the sherry vinegar, orange zest, the ¾ teaspoon salt and pepper, to taste, in a large serving bowl.
Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a dressing.
Toss the rigatoni, broccolini, radish, and shallot with the dressing. Stir in the feta cheese and toss lightly. Serve warm or at room temperature.
Comments
