Lemon Broccoli Pasta with Feta



Lemon Broccoli Pasta with Feta

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1 head broccoli (shave half the florets and set aside, roughly chop the remainder)

900 ml vegetable or chicken broth

2 cups short pasta (such as macaroni, orecchiette, or farfalle)

1 cup crumbled feta

Zest and juice of 1 lemon


  1. In a skillet, combine roughly chopped broccoli and broth. Bring to a simmer and cook for about 6 minutes.
  2. Add pasta to skillet, and cook uncovered, stirring occasionally, until pasta is cooked and liquid has thickened.
  3. Remove from heat and add reserved broccoli florets, crumbled feta, lemon zest, and lemon juice


You won’t find hard and fast rules about measurements, ingredients or techniques here. 5 Ingredient recipes are intended to help you find your footing and confidence in the kitchen. Make them your own – you’re a great cook!

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Meet the Author

Andrea Buckett

Andrea Buckett is a renowned chef and food expert celebrated across Canada for her engaging and unique food content. With over twenty years in the food industry, her approachable style and practical cooking tips bring easy, flavorful recipes to the table, tackling mealtime monotony. Regularly featured on television, social media, and in print, Andrea draws on her extensive knowledge in food, recipe development, and nutrition. She is set to publish her first cookbook with Appetite Random House in spring 2025.

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