Baked Feta and Broccolini Pasta with Smoked Paprika
A warm pasta dish featuring tender broccolini and creamy baked feta infused with smoky paprika, tossed in a garlicky olive oil sauce. This mediterranean-inspired pasta (vegetarian) ready in about 35 minutes pairs penne pasta, broccolini florets, feta cheese block for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz penne pasta
- 2 cups broccolini florets
- 8 oz feta cheese block
- 1/4 cup, plus 2 tbsp olive oil
- 4 cloves, minced garlic
- 1 tsp smoked paprika
- 1/4 tsp red pepper flakes
- 1 tbsp lemon juice
- 2 tbsp, chopped fresh parsley
- 3/4 tsp, divided salt
- 1/2 tsp, divided black pepper
Instructions
- Step 1: Preheat oven to 375°F. Place 8 oz block of feta cheese in a small baking dish and drizzle with 2 tbsp olive oil. Sprinkle 1 tsp smoked paprika and 1/4 tsp red pepper flakes over the top. Bake for 20 minutes until feta is soft and slightly golden on edges.
- Step 2: Meanwhile, bring a large pot of salted water (1 tbsp salt) to a boil. Add 12 oz penne pasta and 2 cups broccolini florets. Cook for 8-10 minutes until pasta is al dente and broccolini is tender-crisp. Drain and reserve 1/2 cup pasta water.
- Step 3: Heat 1/4 cup olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and sauté for 1 minute until fragrant but not browned. Add drained pasta and broccolini to the skillet.
- Step 4: Crumble the baked feta cheese into the skillet along with 1 tbsp lemon juice, 1/2 tsp black pepper, and 1/2 tsp salt. Toss everything gently, adding reserved pasta water a few tablespoons at a time until sauce coats pasta evenly. Stir in 2 tbsp chopped parsley and serve warm.
Equipment for this recipe
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Frequently asked questions
How long does Baked Feta and Broccolini Pasta with Smoked Paprika take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Feta and Broccolini Pasta with Smoked Paprika?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep penne pasta from drying out.
Can I substitute ingredients in Baked Feta and Broccolini Pasta with Smoked Paprika?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Feta and Broccolini Pasta with Smoked Paprika for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Baked Feta and Broccolini Pasta with Smoked Paprika vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
