Broccolini and Bucatini

I got this recipe from Rachael Ray's television show. My youngest pickiest son even liked it - broccoli is one of the few vegetables he likes. Feel free to use broccoli if you can't find broccolini in your grocery store. I could not find bucatini pasta in my grocery stores so I just substituted spaghetti (thick kind) or fettuccine is also good. This makes a delicious meatless meal served with a tossed salad and crusty bread. It can be made in 30 minutes or less! Enjoy!

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  lb  Broccolini or 1  lb broccoli, trimmed into 3 inch long thin florets
• 1  lb bucatini pasta or 1  lb spaghetti or 1  lb fettuccine
• 1  cup pecorino romano cheese, freshly grated
• 3  tablespoons  extra-virgin olive oil
• 1  small  italian red  chili (or substitute 1 t red pepper flakes) or 1  small  fresno chili pepper, thinly sliced (or substitute 1 t red pepper flakes)
• 4  garlic cloves, minced
• 2  tablespoons fresh thyme, finely chopped

Directions

1. Bring a large pot of water to a boil for pasta.
2. When it comes to a full boil, salt the water and add broccolini or broccoli and par-boil, about 3 minutes.
3. Remove with a slotted kitchen utensil and cool in an ice water bath, then drain.
4. Add pasta and cook to al dente.
5. Heads up: You will need a couple of ladles of starchy cooking water just before draining pasta.
6. Meanwhile, heat olive oil over medium heat and add chili pepper and garlic, saute a couple of minutes.
7. Then add thyme and stir, then add broccolini or broccoli and heat through.
8. Add pasta and cheese and toss with a little starchy water to combine and coat pasta.
9. Garnish with additional grated cheese.