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

Students at Peak Island Elementary School in Portland, Ore., are creating a healthy lunch for their peers in the Portland Public School District, The Forecaster reports.

The students were asked to create the lunch after they participated in a program called Clean Plate, which had them examine how healthy eating affects the human body. The district’s foodservice director has worked to help the students understand what is required of school lunches that meet national nutrition standards and make sense for large-volume preparation.

All 6,800 students in the district will be...

Industry News & Opinion

Capital School District in Dover, Del., has a new food truck, one that will serve lunch to students during summer break, Delaware State News reports.

The truck will travel through the district every Monday through Thursday over the break and will offer lunch to anyone 18 and under.

The district offers weekly free lunch at the Capital City Farmers Market during the summer; however, school officials hope that the mobility of the food truck will help reach children who are unable to make it to the market, as well as enable staff to provide food that requires more preparation...

Sponsored Content
organic fruits veggies

From WhiteWave Away from Home.

Organic food has gone mainstream in recent years. And consumers of all ages believe organic food is not just healthier—but tastier—than conventional counterparts, according to Technomic’s 2016 Healthy Eating Consumer Trend Report.

No demographic group, however, values organic offerings as highly as those aged 18 to 34.

Nearly two-thirds (65%) of millennials, compared to 44% overall, say they’re more likely to purchase and willing to pay at least slightly more for menu items with organic claims, according to Technomic’s 2016 Healthy...

Industry News & Opinion

Chefs at Washington State University in Pullman, Wash., participated in plant-based food training earlier this month as part of an effort to introduce more vegetarian, vegan and allergen-free dishes on campus, The Daily Evergreen Reports.

Over two days, chefs worked in pairs with plant-based ingredients to create new dishes such as vegan pizza, cauliflower fried rice and vegetable wellington.

Washington State’s dining services said it hopes to expand the presence of plant-based dishes throughout all campus dining halls as student demand rises, noting that items with animal...

FSD Resources