- 1 (8 ounce) package broccoli florets
- 1 (16 ounce) package uncooked linguine pasta
- 5 tablespoons olive oil, divided
- 1/2 teaspoon salt
- 1 medium onion, chopped
- 1 clove garlic, minced
- 1/2 teaspoon crushed red pepper flakes
- 1/4 cup chopped sun-dried tomatoes (packed in oil)
- 3/4 cup dry white wine
- 1 (15 ounce) can whole peeled tomatoes, drained and chopped
- 3 cups baby spinach
- 1 1/2 tablespoons fresh lemon juice
- 4 ounces feta cheese, crumbled
- 1/4 cup pine nuts, toasted
- Preheat oven to 500 degrees F (260 degrees C). Place a baking sheet in the oven until hot.
- Place broccoli florets in a large bowl. Stir in olive oil and salt. Using oven mitts, remove the hot baking sheet from the oven. Pour broccoli florets onto baking sheet and spread out.
- Bake in preheated oven about 5 minutes; turn and cook about 5 minutes more. (the florets should be somewhat browned and crunchy.) Remove from oven, and set aside.
- Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Stir in onions, garlic, and red pepper flakes. Cook until onion is soft and translucent. Stir in sun-dried tomatoes.
- Turn heat up to medium high. Pour in white wine, and cook about 3 minutes. Stir in chopped tomatoes. Cook about 2 minutes, then stir in spinach, lemon juice, and feta. Turn the heat down to low, and cover until pasta is done.
- While the onions are cooking, bring a large pot of lightly salted water to boil. Add linguini, and cook until al dente, about 8 to 10 minutes. Drain, and stir into broccoli mixture. Top with toasted pine nuts.