Friday, September 3, 2010

Bucatini and Broccolini Pasta

I saw this recipe on the Rachael Ray show. I had extra broccoli I needed to use up and this looked like the perfect way to do it!

This recipe is delicious, very healthy and so cheap!
Bucatini and Broccolini Pasta
Salt and pepper
*1 pound bucatini pasta
*2 bunches broccolini, 1 head romanesco or 1 large bunch broccoli rabe
1/4 cup extra virgin olive oil (EVOO )
4 large cloves garlic, peeled and very thinly sliced or chopped
1 teaspoon crushed red pepper
A few grates nutmeg
Grated or shaved Pecorino Romano cheese, to pass around the table

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a ladleful of the pasta cooking water.
Meanwhile, in a large, deep skillet, bring a few inches of water to a boil. Cut the broccolini into 3-4-inch pieces and halve the larger florets (or trim the romanesco and cut into thin florets, or trim the broccoli rabe and cut into 3-4-inch pieces). Salt the boiling water in the skillet, add the broccolini (or romanesco or broccoli rabe) and parboil for 4 minutes. Drain well and let cool on a clean towel.
In the same skillet, heat the EVOO, four turns of the pan, over medium heat. Add the garlic and stir for 2 minutes, then add the crushed red pepper and stir for a minute more. Add the broccolini (or romanesco or broccoli rabe) and season with the nutmeg. Add the pasta and reserved cooking water and toss vigorously for a minute or two. Season with salt and black pepper. Pass the Pecorino-Romano at the table for topping.

*I used whole wheat spaghetti and 2 heads of regular broccoli
**I also sauteed 1/2 c onions before I started the garlic (b/c I just LOVE onions!)

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