Broccoli Orange Feta Rotini
By: Scott Koeneman
Published: Tuesday, February 2, 2010 - 5:14am

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

1 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. 2 Add rotini to the same water and cook according to package directions. 3 Meanwhile, in a small bowl, whisk together sherry vinegar, sour cream, 1 teaspoon orange zest and salt. Slowly add olive oil, whisking continuously. 4 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.

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.