Broccolini and Bucatini

Submitted by CookingONTheSide

"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: 30mins
• Ingredients: 7
• Serves: 4

ingredients

• 1 lb Broccolini or 1 lb broccoli, trimmed into 3 inch long thin florets
• 1 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.

Reviews

[Noo8820]

This made a delicious and satisfying lunch for myself and DD (aged 4).<br/>The simple flavours complimented each other beautifully, and as it's so quick and easy to prepare makes it a perfect light lunch/supper dish.<br/>Thanks Lainey...made for PRMR.