Broccoli Orange Feta Rotini

Photo: Scott Koeneman

Ingredients

1 bunch broccoli, including stems, cut up.

4 carrots, peeled and sliced thin (about 1/8-inch slices)

1 bunch radishes, sliced thin

8 ounces (dry) whole wheat rotini

1 orange, rind zested, peeled, sectioned and membrane removed. Halve each section.

1 shallot, sliced thin

1 tablespoon sherry wine vinegar

2 tablespoons reduced fat sour cream

1 tablespoon olive oil

1 teaspoon salt

1 tablespoon fresh basil, chopped fine

1 tablespoon fresh oregano, chopped fine

3 ounces reduced fat feta, crumbled

Rotini

Preparation

Bring a large pot of salted water to a boil and add broccoli and carrots. After two minutes, add radishes and cook for an additional minute. Remove vegetables from water using a slotted spoon or strainer, and immerse in ice water. Strain and set aside.

Add rotini to the same water and cook according to package directions.

Meanwhile, in a small bowl, whisk together sherry vinegar, sour cream, 1 teaspoon orange zest and salt. Slowly add olive oil, whisking continuously.

When the rotini is al dente, strain and pour into a large bowl, add veggies, shallots, basil, oregano and mix. Plate mixture and top with feta and oranges.

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About

This dish is full of flavor and nutrients, but not fat and calories. One serving works out to 365 calories, 9 grams of fat and 12 grams of fiber. This could easily work as a side dish in smaller portions.

If you want to add some meat, consider tossing in some turkey pepperoni and some sliced pepperonchinis.