Broccoli, Feta and Lemon Pasta “Zero Waste”
Here is a “zero waste” recipe for Broccoli, Feta and Lemon Pasta! Why “zero waste”? You will find out more below. In any case, the combination of broccoli, feta and lemon is delicious.
A “zero waste” recipe
In the kitchen, waste accumulates very quickly. And too often, we throw away parts of vegetables that are actually edible. In the following recipe, you won’t throw anything away!
Use whole broccoli
Broccoli is a vegetable that I love. In many recipes, only the florets are used. However, the trunk of the broccoli and even the leaves around it are edible. They are also rich in vitamins, especially vitamin C and B9.
In the following “zero waste” recipe, I cut the trunk in small pieces and cooked it in water with the rest of the broccoli and mixed it all together. Some trunks are very thick. In this case, you can remove the lower part and possibly peel the stem with a peeler.
Do not throw away the cooking water
Here’s another tip for reducing waste, or rather water consumption: cook your pasta in the broccoli cooking water. Not only will you save time, but you’ll have fewer dishes to wash. As a bonus, the broccoli cooking water will flavour your pasta.
And if you like pasta, here are three other recipes to try as soon as possible!
Recipe for Broccoli, Feta and Lemon Pasta “Zero Waste”
For 2 servings you need the following ingredients.
Ingredients
- 200 g of pasta
- 1 broccoli
- 125 g feta cheese
- 1 clove of garlic
- 1 lemon
- Salt and pepper
Preparation
Wash the broccoli and cut it into florets. Keep the trunk and leaves. Remove only the damaged end of the broccoli stem (about 1 cm).
Boil water with salt. Then add the whole broccoli. After 3 minutes, remove half the broccoli florets. Focus on the pretty parts as they will serve as decoration. Let the rest cook for another 2 minutes.
Remove the broccoli but do not discard the water. Mix the broccoli with half the feta cheese, the garlic and the juice of half a lemon. Add salt and pepper.
Cook the pasta in the broccoli water. Reserve 10 cl of pasta cooking water taken at the end of cooking. Add some of the pasta water to the feta and broccoli sauce if it is still too thick and blend again.
Drain the pasta. Add the remaining broccoli and pour over the sauce. Mix everything well.
Serve on a plate. Crumble the remaining feta cheese over the top and add a squeeze of lemon.
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Broccoli, Feta and Lemon Pasta “Zero Waste”
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Ingredients
- 200 g of pasta
- 1 broccoli
- 125 g feta cheese
- 1 clove of garlic
- 1 lemon
- Salt and pepper
Instructions
- Wash the broccoli and cut it into florets. Keep the trunk and leaves. Remove only the damaged end of the broccoli stem (about 1 cm).
- Boil water with salt. Then add the whole broccoli. After 3 minutes, remove half the broccoli florets. Focus on the pretty parts as they will serve as decoration. Let the rest cook for another 2 minutes.
- Remove the broccoli but do not discard the water. Mix the broccoli with half the feta cheese, the garlic and the juice of half a lemon. Add salt and pepper.
- Cook the pasta in the broccoli water. Reserve 10 cl of pasta cooking water taken at the end of cooking. Add some of the pasta water to the feta and broccoli sauce if it is still too thick and blend again.
- Drain the pasta. Add the remaining broccoli and pour over the sauce. Mix everything well.
- Serve on a plate. Crumble the remaining feta cheese over the top and add a squeeze of lemon.
