Whole-Wheat Pasta with Broccolini and Feta

Menu Part: 
Entree
Cuisine Type: 
Italian
Serves: 
1 cup made-to-order portions

This pasta features radishes, broccolini and feta cheese in sherry vinegar, olive oil and orange zest sauce. The use of whole-wheat pasta makes the dish heart healthy.

Ingredients

1 medium shallot, thinly sliced
1 bunch broccolini, cut into 2-in. stems and florets
1 medium bunch radishes, trimmed, very thinly sliced
12 oz. whole-wheat rigatoni
1 tbsp. sherry wine vinegar
1/2 tsp. orange zest, finely grated
3/4 tsp. kosher salt (additional to taste)
Freshly ground black pepper
3 tbsp. extra virgin olive oil
7 oz. feta cheese, crumbled

Steps

1. Put shallot in bowl and cover with cold water. Soak for about 10 mins.; then drain. Bring large pot of water to boil and salt generously. Fill medium bowl with ice water and salt.

2. Add broccolini to boiling water and cook until crisp-tender, about 2 to 3 mins. Stir in radish slices and cook 30 seconds more. Use slotted spoon or strainer to scoop out vegetables and plunge them immediately into ice water. Drain vegetables and pat them very dry.

3. Add pasta to same pot of boiling water and cook, stirring occasionally until al dente, about 8 to 9 mins. Drain and set aside.

4. Whisk sherry vinegar, orange zest, ¾ tsp. salt and pepper to taste in large serving bowl. Gradually whisk in oil, starting with a few drops and then adding the rest in steady stream to make dressing.

5. Toss rigatoni, broccolini, radish and shallot with dressing. Add feta cheese and toss lightly. Serve warm or at room temperature.

Recipe by Eurest Dining Services

More From FoodService Director

Industry News & Opinion
k-12

The School Nutrition Foundation —the School Nutrition Association’s philanthropic sibling—and Share Our Strength’s No Kid Hungry campaign have partnered to launch an initiative called Schools as Nutrition Hubs.

“No Kid Hungry really sees schools as a critical place in the fight against childhood hunger,” says Laura Hatch, director of national partnerships for No Kid Hungry. “Schools are really a no-brainer because they have the infrastructure, they have the experience, it’s a trusted place for families. And being able to maximize their programs and maximize the federal...

Managing Your Business
teamwork pack

As summer begins to fade and vacation season comes to a close, it’s time to start thinking about revitalizing staffers’ connections to one another . It’s certainly no secret in the Winsight offices that I’m a bit of a social butterfly, which, in turn, means I’m a rockstar at team building. Can you spot the inter-office activity I haven’t organized from the list below?

• Breakfast Sandwich Fridays: Co-workers rotate responsibility of providing ingredients for customizable sandwiches. Mimosas may have been involved. • “Sound of Music” Soundtrack Singalong Thursdays. The majority of...

Ideas and Innovation
walk-in cooler

The walk-in cooler can serve as a gathering place for more than just produce. When temperatures rise, staff at Empire State South restaurant in Atlanta host meetings in the walk-in and make occasional trips to hang out throughout the day to beat the back-of-house heat.

Managing Your Business
student shame
Let students charge meals

“We allow students to charge meals at all levels; even in high school, they can charge a certain number of meals. [After that is met,] they are given an alternate meal,” says Sharon Glosson, executive director of school nutrition services for North East Independent School District. Elementary students can charge up to $15 of meals; middle schoolers can charge $10; and high schoolers can charge $5. “Ultimately, [food services is] carrying out the policy; but we’re not necessarily the creators of the policy, [nor do we] have the final say ... because that budget...

FSD Resources