Linguine with Broccoli Sauce and Feta

Linguine with a Broccoli Pesto and sprinkled with Feta Cheese.

Linguine with Broccoli Sauce and Feta

1/2 pound of linguine
1 pound broccoli
2 tablespoons water
Salt and pepper
Olive oil
1/2 small onion or two shallots, chopped
2 cloves garlic, minced
1/3 cup chopped flat parsley
1 lemon, juiced
1/2 cup feta cheese (low-fat if you want to be good) – divided
1/4 cup water


  1. Cook the linguine pasta according to the package directions. While the pasta is cooking, Cut the broccoli into small florets and steam on the stove with the 2 tablespoons of water. Season lightly with salt and pepper.
  2. Heat a drizzle of olive oil in a large saut√© pan. Cook the onion and garlic until it just begins to soften then add the broccoli. Cook for several minutes or until the onion turns translucent. Add the parsley and cook until it’s well wilted. Pour in the lemon juice and simmer for about two minutes.
  3. Transfer to a blender and add 1/4 cup of the feta cheese and the 1/4 cup water. Puree until smooth, adding a drizzle of olive oil and a little more water if it sticks and turns to a lump. Puree until as smooth or chunky as you prefer. Taste and add any necessary additional salt and pepper.
  4. Transfer back to the pan and add noodles, mix until pasta is well coated. Place on serving dishes and sprinkle with remaining feta cheese. Serve immediately.

I found this recipe on The Kitchn and I was excited to try this recipe. I am sorry but personally this was not my favorite recipe and I would not make this exact recipe again…I might try to adapt it to more of my taste. I did not like the texture of the broccoli pesto and I think the lemon juice made it too tangy for me. I did like the addition of the feta cheese and I liked the idea but it didn’t turn out like I had hoped. It looks pretty though with the light green sauce:)



Vegetable Shepards Pie with Sweet Potato Topping

I am not a vegetarian completely but I definitely limit my meat intake each week as a personal choice. This is a great vegetarian recipe and also can be made vegan as well. I personally do not like any of the vegetable proteins I have tried and I am not completely sold on tofu either. So I made this with vegetables only. The family and I really enjoyed this dinner.

Vegetable Shepard’s Pie

Sweet Potato Topping:
5 yams/sweet potatoes
1 Tbsp butter

Remaining Ingredients:
1 Tbsp Olive Oil
1 1/2 cups of chopped onions
4 cloves garlic, minced
2 stalks celery, chopped
2 carrots, chopped
8 oz mushrooms, chopped
2 zucchini, chopped
1 medium bell pepper, diced
1 tsp salt
black pepper to taste
1 Tbsp Italian seasoning
1 cup peas (fresh or frozen)
3/4 cup shredded cheddar cheese (leave out to make vegan)
cayenne to taste


  1. Wash and Peel yams and cut into small pieces. Bring to a boil on stove top and let simmer 20 minutes or until soft. Mash with a hand mixer or hand masher and set aside.
  2. Preheat oven to 350F. Have ready a 2 quart casserole or its equivalent (ex. a 9×13 baking dish).
  3. Heat the oil in a large, deep skillet or a Dutch oven. Add the onion, and saute over medium heat for about 5 minutes, or until it begins to soften.
  4. Add garlic, celery, carrots,  mushrooms, zucchini, bell pepper, salt and black pepper. Stir until well combined, cover, and cook over medium heat for about 10 minutes, stirring frequently. Add the Italian Seasoning, stir, and cover again. Cook for about 5 more minutes, or until the zucchini is perfectly tender. Remove from heat.
  5. Stir in the peas and cheese. Add cayenne to taste. Transfer this mixture to the casserole or baking pan, and spread it out.
  6. Spoon and/or spread the potatoes over the vegetables. Dust generously with paprika.
  7. Bake uncovered for 25 to 30 minutes, or until lightly browned on top and bubbly around the edges.