Farfalle with Broccoli, Olives, and Feta

Name: Farfalle with Broccoli, Olives, and Feta
Cuisine: Europe, Italian
Ingredients: , table salt; 1 pound, farfalle; 4 tablespoons, extra-virgin olive oil; 9 medium cloves, garlic, pressed through garlic press or minced (3 tablespoons); 1 tablespoon, grated lemon zest; 2 tablespoons, lemon juice; 1/2 teaspoon, ground black pepper; 2 pounds, broccoli, florets cut into bite-sized 1-inch pieces, stalks peeled, halved lengthwise, and cut into 1/4-inch thick pieces; 1/2 cup, kalamata olives, pitted and quartered; 1/2 cup, chopped fresh parsley leaves; 4 ounces, feta cheese, crumbled (about 3/4 cup)

Main Courses
Europe
Italian
Pasta, Grains, Rice & Beans
Fruits & Vegetables
Vegetables
Pasta
Weeknight
Vegetarian

Appears in Cook's Illustrated November/December 2002

We set out to rescue this classic Italian pairing and avoid the inevitable bowl of lackluster, overcooked broccoli married to under seasoned pasta.

SERVES 4 to 6 as a main dish

TIME 45 minutes

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