Ingredients:

• 12 ounces whole grain Torchiette pasta, cooked al dente
• 1 bunch broccoli (stems sliced, florets bite-sized), pan-charred in olive oil
• 1/2 red onion, sliced with the grain
• 3 cloves garlic, thinly sliced
• Red pepper flakes, to taste
• Olive Oil
• 1/3 cup minced Italian parsley
• Quality feta cheese, to taste
• Meyer lemon olive oil, for finishing
• Salt and pepper, to taste

Method:

1. Combine the cooked pasta with the hand-crumbled feta, charred broccoli, and sautéed onion, garlic, and red pepper mixture.
2. Season to taste and finish with a drizzle of Meyer lemon olive oil.