Zutaten für Broccoli Pasta Sauce
- 1 large head broccoli, cut into florets
- 2 scallions, thinly sliced
- 2 tablespoons butter
- Half And Half
- Dried Basil
- Garlic Clove
- Parmesan Cheese
- Gorgonzola
- 1/4 teaspoon cayenne pepper (optional)
- 1 pound linguine pasta
- 1/4 cup toasted walnuts, roughly chopped
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Zubereitung von Broccoli Pasta Sauce
- Cook linguine according to package directions. Reserve about 1/2 cup pasta water before draining.
- While pasta cooks, bring a large pot of salted water to a boil. Add broccoli florets and cook for 3-4 minutes, or until tender-crisp.
- Drain broccoli and immediately rinse under cold water to stop the cooking process. Set aside.
- In a large skillet, melt butter over medium heat. Add sliced scallions and cook until softened, about 2 minutes.
- Add minced garlic and cook for 30 seconds more, until fragrant.
- Pour in heavy cream and bring to a simmer. Stir in chopped basil.
- Reduce heat to low and stir in Parmesan and Pecorino Romano cheeses until melted and smooth. Season with salt, pepper, and cayenne pepper (if using).
- Add cooked broccoli to the sauce and stir to combine. Add a splash of reserved pasta water if needed to thin the sauce.
- Add the cooked linguine to the sauce and toss to coat.
- Serve immediately, garnished with toasted walnuts.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
23g
Fat
101g
Carbs
33g
