Linguine with broccoli, pine nuts and red pep
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Typed by Manny Rothstein | ||
| 1½ | pounds | Broccoli, peeled, cut into florets (stems reserved for another use) |
| ½ | pounds | Dried linguine |
| 5 | tablespoons | Olive oil |
| 2 | mediums | Garlic cloves, minced |
| ⅛ | teaspoon | Dried red pepper flakes |
| 2 | tablespoons | Fresh lemon juice |
| ⅓ | cup | Freshly grated Parmesan cheese |
| Salt and ground pepper | ||
| Additional grated Parmesan | ||
Directions
Blanch broccoli in large pot of boiling salted water until just crisp-tender, about 3 minutes. Drain and refresh under cold water.
Drain well.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain well. Meanwhile, heat oil in heavy large skillet over medium-low heat. Add garlic and stir 1 minute. Add pepper flakes to skillet and stir 30 seconds. Add broccoli and stir until heated through, about 2 minutes.
Add pasta to skillet and turn to coat with oil. Add lemon juice and toss to coat. Mix in ⅓ cup Parmesan. Season generously with salt and pepper. Transfer to heated platter. Sprinkle with pine nuts.
Serve, passing additional cheese seperatly.
Source: "The Weekday Cook, Bon Appetit Fast & Easy Favorites". Pub 1989. This book is a collection of recipes taken from "The Weekday Cook" column in "Bon Appetit". The recipes were published in the months when the featured ingredients were best. This recipe is for April. Submitted By MANNY ROTHSTEIN On 06-15-95