Broccolini Pasta - Little Sunny Kitchen

Prep Time 5

Cook Time 15

Total Time 20

▢ 8 ounces (225 grams) dried pasta such as spaghetti, linguine, bucatini, or any other long or short pasta
▢ 6-8 ounces (225 grams) broccolini tenderstem in the UK, chopped into bite-sized pieces
▢ 4 tablespoons (52 grams) unsalted butter divided
▢ 8 ounces (225 grams) button mushrooms sliced
▢ ½ teaspoon salt
▢ ¼ teaspoon ground black pepper
▢ 3 cloves garlic minced
▢ ½ cup (43 grams) grated parmesan
▢ ½ teaspoon crushed red pepper flakes

In a medium-sized saucepan, boil water and add salt after it starts boiling. Add your pasta, and cook according to the package instructions to al dente. 3 minutes before the pasta is done, add the chopped broccolini. When the pasta is cooked, reserve 1 cup of the pasta water, remove the broccoli with kitchen tongs and set aside and drain the pasta.
Meanwhile, in a skillet, melt 2 tablespoons of butter over medium heat and add the mushrooms. Season with salt and pepper and sweat the mushrooms for 3-4 minutes. Remove the mushrooms onto a bowl or plate (same as the one you’re using for cooked broccolini) and set aside.
Add the remaining butter and garlic, and cook for 30 more seconds.
Add the hot pasta along with a part of the pasta water and grated parmesan, and toss using kitchen tongs until a sort of thick sauce is coating the pasta. Keep on gently tossing and add more pasta water if needed.
Add the mushrooms and broccolini and gently stir to combine.
Season with crushed red pepper flakes, and serve immediately.

Broccolini is completely edible! The stems are just as tender and delicious as the florets, and the leaves are tasty too.
Instead of broccolini, try this recipe with broccoli, asparagus, or kale.
Be sure to save some pasta water. Starchy pasta water is the magic ingredient for making a creamy, silky sauce without any actual milk or cream!
Use a timer. You don't want to overcook the pasta, and you want to boil the broccolini for 3 minutes at the end of the pasta cooking time. So set a timer for the pasta cooking time, minus 3 minutes to keep you on track in the kitchen!
Don't overcook the garlic. Garlic cooks very quickly (about 30-60 seconds), and burnt garlic tastes terrible, so keep an eye on it as you cook, and be ready to add the pasta and pasta water right away.
To Store, keep leftovers in an airtight container in the fridge for up to 4 days. Add a splash of water before reheating to loosen up the sauce.