Bowl of pasta
This is a great budget saving, delicious dinner, if you like greens. Like spinach, asparagus, and many other things. But I discovered this idea of greens was an over cooked mess! This was delicious and simple. If you have a little white wine I deglaze the pan with it before adding the pasta, just make sure to cook the wine down.
This is so delicious and easy to make, you can get it on your table in no time at all. It’s a little twist on regular broccoli and pasta because it uses broccolini. Broccolini is nothing like regular broccoli or broccoli rabe it has a much sweeter taste and when cooked it has a nice tender bite to it, and in this dish I love how the long thin stalks get intertwined with the pasta. You can use what ever long pasta you like but I happened to have a bag of curly spaghetti. I also used a nice fresh red chili instead of flakes, it’s really not that hot if you remove the seeds. The other important ingredient is homemade breadcrumbs, larger in size, filled with flavor that will give the finished dish a nice tasty crunch on top.
You boil your pasta first then at the last five minutes you throw your broccolini in with the pasta, scoop everything out and into a pan with olive oil, lemon zest, garlic and the chili and cheese, but don’t throw out all of the pasta water, that’s key to creating your creamy sauce! This would be a great dish to whip up quickly and serve to guests that might be dropping by during the holidays.
Ingredients
1 lb. long spaghetti, preferably curly5 garlic cloves, chopped and 1 more for breadcrumbs2 bunches of broccolini, trimmed1 or 2 long red chili, deseeded and sliced thinzest of 2 lemons1 cup of grated Romano or parmesan cheeseolive oil
HOMEMADE BREADCRUMBSbread cubes from a day old baguette, olive oil, 1 garlic clove smashed and fresh parsley.
Instructions
For breadcrumbs, take a small baguette or half of a large one, cut into ¼ inch chunks, drizzle and toss it into olive olive add a small smashed garlic clove and a handful of chopped parsley and place on a rimmed baking sheet in a 375 degree oven until golden and crunchy. Cook pasta in a large pot with salted water, cook according to directions on package adding the broccolini for the final 1 minute of cooking time. Meanwhile drizzle olive oil all over the bottom of a large sauté pan over medium heat. Add the 5 chopped garlic cloves, chili and zest, stirring until fragrant, just a few minutes. I like to use a spider and scoop out the pasta and broccolini leaving the pasta water, but if you don't have a spider and want to drain the pasta and broccolini be sure to save at least two cups of the water. Toss it into the sauté pan mixing everything together, add the grated cheese, maybe some more olive oil, black pepper and little by little add some of the pasta water until it loosens up and creates a little sauce. You might not use all the water, just add it little by little. Place on a platter or individual bowls and top with your homemade breadcrumbs and adding more cheese if you wish.
This is a great budget saving, delicious dinner, if you like greens. Like spinach, asparagus, and many other things. But I discovered this idea of greens was an over cooked mess! This was delicious and simple. If you have a little white wine I deglaze the pan with it before adding the pasta, just make sure to cook the wine down.
This is so delicious and easy to make, you can get it on your table in no time at all. It’s a little twist on regular broccoli and pasta because it uses broccolini. Broccolini is nothing like regular broccoli or broccoli rabe it has a much sweeter taste and when cooked it has a nice tender bite to it, and in this dish I love how the long thin stalks get intertwined with the pasta. You can use what ever long pasta you like but I happened to have a bag of curly spaghetti. I also used a nice fresh red chili instead of flakes, it’s really not that hot if you remove the seeds. The other important ingredient is homemade breadcrumbs, larger in size, filled with flavor that will give the finished dish a nice tasty crunch on top.
You boil your pasta first then at the last five minutes you throw your broccolini in with the pasta, scoop everything out and into a pan with olive oil, lemon zest, garlic and the chili and cheese, but don’t throw out all of the pasta water, that’s key to creating your creamy sauce! This would be a great dish to whip up quickly and serve to guests that might be dropping by during the holidays.
Ingredients
1 lb. long spaghetti, preferably curly
5 garlic cloves, chopped and 1 more for breadcrumbs
2 bunches of broccolini, trimmed
1 or 2 long red chili, deseeded and sliced thin
zest of 2 lemons
1 cup of grated Romano or parmesan cheese
olive oil
HOMEMADE BREADCRUMBS
bread cubes from a day old baguette, olive oil, 1 garlic clove smashed and fresh parsley.
Instructions
For breadcrumbs, take a small baguette or half of a large one, cut into ¼ inch chunks, drizzle and toss it into olive olive add a small smashed garlic clove and a handful of chopped parsley and place on a rimmed baking sheet in a 375 degree oven until golden and crunchy. Cook pasta in a large pot with salted water, cook according to directions on package adding the broccolini for the final 1 minute of cooking time. Meanwhile drizzle olive oil all over the bottom of a large sauté pan over medium heat. Add the 5 chopped garlic cloves, chili and zest, stirring until fragrant, just a few minutes. I like to use a spider and scoop out the pasta and broccolini leaving the pasta water, but if you don't have a spider and want to drain the pasta and broccolini be sure to save at least two cups of the water. Toss it into the sauté pan mixing everything together, add the grated cheese, maybe some more olive oil, black pepper and little by little add some of the pasta water until it loosens up and creates a little sauce. You might not use all the water, just add it little by little. Place on a platter or individual bowls and top with your homemade breadcrumbs and adding more cheese if you wish.
No comments:
Post a Comment