1. Wash broccoli, mushrooms, and lime. 2. Chop the head of the broccoli so florets are approximately mushroom-sized. Cut the stalk clear of any 'bad' parts and slice into about 1/4 inch thick pieces. Set aside. 3. Cut off the mushroom stems and quarter the caps. Set aside. 4. Zest and juice the lime, also set aside. 5. Fill a medium-sized pot half way with water, bring to a boil. Add radiatore and cook for 6-8 minutes. Drain, don't rinse, and set aside. 6. In a medium skillet, heat olive oil over a medium-low heat. Mince garlic and add to pan. Let sizzle for about 20-30 seconds (we don't want burnt garlic) and add lime zest. Quickly throw broccoli into pan and sauté for one minute, then add mushrooms. Add 3 tablespoons lime juice, 1/2 tablespoon salt and 1/2 teaspoon pepper, and toss. Cover and simmer for 4 or 5 minutes. Remove from heat. 7. Add broccoli and mushrooms and crumbled feta to radiatore in medium saucepan. Add remaining lime juice, pepper, and a drizzle of olive oil and toss over a low heat until pasta is hot again and the feta has begun to melt. 8. Remove from heat and serve in warm bowls, or chill and enjoy as a pasta salad. ---------------------------------------------------------------------------
Nutrition
Ingredients
