Ingredients

1. 375g dried elbow pasta
2. 400g broccoli, cut into small florets
3. 1/3 cup olive oil
4. 2 garlic cloves, crushed
5. 1 tsp dried chilli flakes
6. 100g feta, crumbled

Description

• Step 1

  Cook pasta in a saucepan of boiling, salted water, following packet directions, until tender, adding broccoli for last 4 minutes of cooking. Drain, reserving 1/4 cup cooking liquid.

• Step 2

  Return pasta and broccoli to pan. Add oil, garlic and chilli flakes and reserved cooking liquid. Toss to combine. Season with salt and pepper. Sprinkle with feta. Serve.