Doesn’t a dish with bright green vegetables always look fresh and tasty? After I had some broccoli leftover from the tartlets, I had to figure something out, because I hate throwing food away 😉 After some meditation in front of my fridge and the spice cabinet, this is what I came up with.
I was quite surprised by how well the dish tasted in the end, but the sweetness of all the vegetables (broccoli, onions, sun-dried tomatoes) turned out to be well balanced with the feta and the sourcream. If only I’ve had almonds at home, I would have roasted them to give the dish the perfect finish 🙂 Do you have some ideas, how to add the little extra to this dish? Let me know in the comments!
Ingredients (serves 2):
200g fresh wholegrain linguine
1 bunch broccoli
3 tsp sun-dried tomatoes
75 g feta cubes
1 handful fresh basil
3 tsp sourcream
salt, pepper, dried thyme
Start heating the water for the pasta and cook them in boiling salt water while working on the vegetables. Wash the broccoli and cut it into small florets. Chop the onion and – if necessary – the feta cheese. Heat olive oil in a pan and fry the onions until they are golden, then add the broccoli. Before the broccoli starts to get brown, add sun-dried tomatoes and a pinch of dried thyme. Stir the egg and season with salt and pepper. Pour the egg over the broccoli and keep on stirring until the egg starts to fry. Drain the pasta and transfer them to the plates. Mix the feta under the broccoli and decorate on top of the pasta. Serve with a tablespoon of sour cream.
Tip: I you would like to give this dish a more asian touch, deglaze the vegetables with soy sauce before transferring them to the pasta plates. To add some proteins and a little exciting texture: roast some almonds or peanuts without oil in a small pan, and sprinkle the vegetables with them before serving 🙂