Dinner Quick: Pasta with Feta, Broccoli, and Sausage

Dinner Quick: Pasta with Feta, Broccoli, and Sausage

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Faith Durand
Oct 9, 2008
(Image credit: Apartment Therapy )

We have a little formula in our kitchen for quick dinners. (Have you figured it out yet?)

That would be pasta, greens, meat, and cheese. All the food groups in one!

And this week we had a particularly good block of cheese: the local artisan goat cheese we've been spotlighting in recipes all this week. And if there's one thing we know about feta, it's that it goes awfully well with broccoli.

So we tossed together some steamed broccoli, the amazingly rich and complex feta, and some already cooked smoked sausage. Smoked sausage is one of our favorite ways to add just a little meat and flavor to our one-dish suppers.

Cook all that together, let it get a little crispy around the edges (like our recent pan-fried butternut squash pasta), and all the flavors come together quickly into a very easy, very fast one-dish meal.

(And yes, we may be preaching just a little, but that local feta really put it over the top.)

(Image credit: Apartment Therapy )

Pasta with Feta, Broccoli, and Sausage

Serves 4 to 6

1 pound dried penne pasta
1 small head broccoli, cut into small florets
Olive oil
2 cloves garlic, minced
8 ounces smoked sausage, such as kielbasa or andouille, sliced into rounds
4 ounces feta cheese, chopped or crumbled
Salt
Freshly ground black pepper

Bring a large pot of salted water to a boil over high heat. Add pasta and cook according to package directions. Meanwhile, place about 1/2 cup water in a large frying pan over medium heat and bring to a boil. Add the broccoli florets and cover. Steam for about 6 minutes, or until barely tender. Drain the broccoli.

Drain the pasta and set aside.

Heat a little olive oil over medium heat in the same frying pan until shimmering. Add the garlic until golden and fragrant, about 2 minutes. Add the sausage and cook, stirring frequently, until heated through.

Turn up the heat to medium high and add the broccoli, pasta, and feta. Cook, stirring frequently, until everything is hot and the edges of the pasta are starting to crisp up, working in batches if needed. Taste and season with salt and pepper as needed.

Recipe Notes

  • Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
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