Ingredients for Broccolini And Bucatini
- 1 1/2 lbs Broccolini
- 1 lb Bucatini Pasta
- 1/2 cup finely grated Pecorino Romano Cheese, plus extra for serving
- 1/4 cup Olive Oil
- 1 teaspoon crushed red pepper flakes
- 3-4 cloves Garlic Cloves, thinly sliced
- 1/2 teaspoon Fresh Thyme leaves, chopped
- Salt, to taste
- Freshly ground Black Pepper, to taste
- 1 cup reserved Pasta Cooking Water
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How to Make Broccolini And Bucatini
- Bring a large pot of salted water to a rolling boil. Add the broccolini (or broccoli) and blanch for 3 minutes.
- Immediately transfer the blanched broccolini to an ice bath to stop the cooking process. Drain well.
- Add the pasta to the boiling water and cook according to package directions until al dente. Reserve about 1 cup of pasta cooking water before draining.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the chili flakes and garlic and sauté for 2 minutes, or until fragrant.
- Stir in the thyme and cook for 30 seconds. Add the blanched broccolini and toss to combine.
- Add the drained pasta to the skillet with the broccolini. Stir in 1/2 cup of the reserved pasta water and half of the Parmesan cheese. Toss to coat.
- Serve immediately, garnished with extra Parmesan cheese and a grind of black pepper.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
12g
Fat
8g
Carbs
28g
