Whole-Wheat Pasta with Broccolini and Feta

Menu Part: 
Cuisine Type: 
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.


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


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

Ideas and Innovation
star wars storm trooper

My favorite event—because I’m kind of dorky—is our “May the fourth be with you” (aka “Star Wars”) day on May 4. The whole dining team dresses up, and we offer things like Chewbaklava, Boba Fettuccine and BB-8 Buckeyes. We had a guest cry because they got to take a picture with Chewy.

Menu Development
spilled coffee beans glasses

Following an initial test at the end of May, Starbucks announced that more than 500 of its stores will be pouring nitro coffee by the end of summer. Capitalizing on the cold-brew coffee trend—which reached $7.9 million in sales in 2015 on 115% growth from the previous year, according to researcher Mintel—select U.S. cafes will give up the counter space to serve the creamy, nitrogen-infused java made from the cold-brew base. But how did nitro become the hottest new thing in coffee?

Bringing the bar to coffeehouses

It was the chrome double tap, similar to a bar’s beer tap, and the...

Ideas and Innovation
tray number

We created lucky tray days to help create an experience surrounding our brand. The trays are numbered; we pick a number and the winner receives a free lunch. We’ve enlisted the help of one of our coaches, who calls out the random lucky winner, and it drums up a lot of excitement.

Menu Development
recipe revamp chicken soup

As a continuous care retirement community, The Garlands of Barrington in Illinois provides daily foodservice to 270 independent living and skilled nursing care residents, with the majority of sodium restrictions coming from the latter, says Executive Chef Nicola Torres. Instead of cooking two versions of chicken noodle soup—a favorite offered at least twice a week—he reworked his recipe into a flavorful lower-sodium version that appeals to all. “Everybody eats soup, so I created a homemade stock that uses no salt at all, ramping up the flavor with fresh herbs and plenty of vegetables,...

FSD Resources