This is also a quick and cheap meal - just a little broccoli, some herbs, pasta, and pantry staples. Try this on a spring evening for a quick one-dish supper. The bright green is fresh and unexpected, and we found the leftovers to be delicious as well.
Velvety Broccoli and Feta Pasta
1 pound broccoli
2 tablespoons water
Salt and pepper
1/2 small onion or two shallots, chopped
2 cloves garlic, minced
1/3 cup chopped flat parsley
1 lemon, juiced
1/2 cup feta cheese (low-fat if you want to be good) - divided
1/4 cup water
Cut the broccoli into small florets and steam on the stove or in the microwave with the 2 tablespoons of water. Season lightly with salt and pepper.
Heat a drizzle of olive oil in a large sauté pan. Cook the onion and garlic until it just begins to soften then add the broccoli. Cook for several minutes or until the onion turns translucent. Add the parsley and cook until it's well wilted. Pour in the lemon juice and simmer for about two minutes.
Transfer to a blender and add 1/4 cup of the feta cheese and the 1/4 cup water. Puree until smooth, adding a drizzle of olive oil and a little more water if it sticks and turns to a lump. Puree until as smooth or chunky as you prefer.
Taste and add any necessary additional salt and pepper. Serve with a good ridged pasta like the rotini above.