Broccolini Basil Spaghetti |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Everyday with Rachael Ray. Ingredients:
2 bunches broccolini, separated into long florets (1 pound) |
salt |
1 lb whole wheat spaghetti |
2 tablespoons butter |
1 (28 ounce) can whole tomatoes |
1/3 cup fresh basil leaf, torn (a generous handful) |
grated parmigiano-reggiano cheese or pecorino romano cheese, for tossing and passing around the table |
Directions:
1. Fill a large skillet with enough water to reach a depth of 2 inches. Bring it to a boil over medium-high heat. Add the Broccolini florets and cook for 2 minutes. Drain in a colander. Wipe out the skillet.
2. Bring a large pot of water to a boil and salt it. Add the spaghetti and cook until al dente. Drain.
3. While the pasta is working, heat the skillet over medium heat. Add the butter to melt, then add the tomatoes and gently mash with a potato masher or a wooden spoon.
4. Season with salt, stir in the basil, lower the heat and simmer for 4 minutes.
5. Add the Broccolini and cook for 3 minutes more. Add the pasta and some cheese and toss. Pass more cheese around the table.
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