Broccoli and Feta Radiatore

• 2 cups dried radiatore
• 2 medium stalk broccoli
• 1 12 cups medium brown button mushrooms
• 1 organic lime
• 3 garlic cloves
• 14 cup olive oil
• 34 tablespoon kosher salt
• 34 teaspoon black pepper
• 4 ounces feta, crumbled

1. Wash broccoli, mushrooms, and lime.
2. Chop the head of the broccoli so florets are approximately mushroom-sized.
3. Cut the stalk clear of any 'bad' parts and slice into about 1/4 inch thick pieces.
4. Set aside.
5. Cut off the mushroom stems and quarter the caps.
6. Set aside.
7. Zest and juice the lime, also set aside.
8. Fill a medium-sized pot half way with water, bring to a boil.
9. Add radiatore and cook for 6-8 minutes.
10. Drain, don't rinse, and set aside.
11. In a medium skillet, heat olive oil over a medium-low heat.
12. Mince garlic and add to pan.
13. Let sizzle for about 20-30 seconds (we don't want burnt garlic) and add lime zest.
14. Quickly throw broccoli into pan and saute for one minute, then add mushrooms.
15. Add 3 tablespoons lime juice, 1/2 tablespoon salt and 1/2 teaspoon pepper, and toss.
16. Cover and simmer for 4 or 5 minutes.
17. Remove from heat.
18. Add broccoli and mushrooms and crumbled feta to radiatore in medium saucepan.
19. Add remaining lime juice, pepper, and a drizzle of olive oil and toss over a low heat until pasta is hot again and the feta has begun to melt.
20. Remove from heat and serve in warm bowls, or chill and enjoy as a pasta salad.

dried radiatore, stalk broccoli, brown button mushrooms, lime, garlic, olive oil, kosher salt, black pepper, feta

Taken from www.food.com/recipe/broccoli-and-feta-radiatore-319828 (may not work)