Rigatoni with broccoli and feta
Nutrition Info.(per serve)
- 1 cup quinoa rigatoni
- spray oil
- 1 clove garlic, sliced
- 2 cups broccoli florets
- 1 cup drained and rinsed chickpeagarbanzoXsgarbanzosX
- ¼ cup frozen edamame beans, thawed
- 1 cup thinly sliced silver beet leaves
- juice and zest of 1 lemon
- 50g feta, crumbled
- black pepper, to season
- fresh parsley, to garnish
- 1 tablespoon extra virgin olive oil, to serve
Total fat 21g
Saturated fat 5g
Dietary fibre 14g
1 Cook pasta according to packet instructions. Drain but reserve ½ cup of the pasta cooking water.
2 While pasta is cooking, prepare vegetables. Spray a saucepan with oil and place over a medium-high heat. Add garlic and broccoli and cook, stirring, for 2 minutes. Add chickpeas and edamame and cook, stirring, for 2 minutes more. Add silver beet and cook for 2 more minutes, until silver beet is soft.
3 Add lemon zest (reserving 1 teaspoon) and juice and mix well. Add pasta water and stir, then add drained pasta and feta. Mix gently to combine. Season with black pepper, and garnish with remaining lemon zest and parsley. Drizzle over extra virgin olive oil just before serving.
Make it vegan: Use Angel Food Feta Alternative or Savour Casheta Cashew Cheese instead of dairy feta.
Make it low FODMAP: Use a garlic-infused oil instead of garlic and only ½ cup of canned chickpeas (rinsed and drained).
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
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