Broccolini with Whole-Wheat Fettuccine
Miller Union, Atlanta
“Broccolini, a hybrid of Asian and Western broccoli varieties, has a thinner stalk and is more tender and sweet than the woodier bunches we are more accustomed to. Because it needs no peeling, you can make a quick and easy vegetable side dish by simply sautéing it with olive oil and a few key ingredients. Toss with a nutty whole wheat pasta, and in minutes you have a complete meal.” —Steven Satterfield
2 entrée portions or 4 side servings
- 2 bunches broccolini (about 1 pound)
- Kosher salt for pasta water and seasoning
- 1/2 pound whole-wheat fettuccine
- 3 tablespoons extra virgin olive oil
- 2 garlic cloves, thinly sliced
- 1/8 teaspoon crushed red pepper flakes
- Freshly ground black pepper
- 1 tablespoon unsalted butter
- Juice of 1 lemon
- 2 tablespoons freshly grated Parmigiano-Reggiano
Wash the broccolini. Cut into 1-inch pieces, separating the stems from the florets, and set aside.
Over high heat, bring a large pot of salted water to a boil. A good ratio is about 1 teaspoon kosher salt per 1 cup water. Add the pasta; cook, stirring often, until the texture is al dente. Remove 1/4 cup of the pasta water and reserve for later use, then drain the pasta in a colander and set aside.
Place a large skillet over medium–high heat; add the olive oil. Add the broccolini stems, garlic, and red pepper flakes; sprinkle with salt and pepper; and sauté 2 minutes. Add the florets; sauté 1 to 2 minutes or until the vegetables are tender. Add 2 tablespoons of the reserved pasta water, butter, and lemon juice.
Stir to coat the vegetables, then add the cooked pasta. Toss well to combine and add more reserved pasta water as needed to moisten. Remove from the heat and transfer to a serving vessel. Top with Parmigiano-Reggiano.