1 pound broccoli, trimmed and cut into large chunks
2 tablespoons water
Salt and freshly ground black pepper
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1/3 cup chopped Italian parsley
1 lemon, juiced and zested
1/2 cup feta cheese, divided
1/4 cup water
Cut the broccoli into small florets and steam on the stove or in the microwave with the 2 tablespoons of water. Season lightly with salt and pepper.
Heat a drizzle of olive oil in a large sauté pan. Cook the onion and garlic until it just begins to soften, and 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.
Transfer to a blender and add 1/4 cup of the feta cheese and the 1/4 cup water. Purée until smooth, adding a drizzle of olive oil and a little more water if it sticks and turns to a lump. Purée until as smooth or chunky as you prefer.
Taste and add any necessary additional salt and pepper. Serve with a good ridged pasta like the rotini above.
Recipe updated from original published April 2008.