Broccolini Aglio Oilio
Servingsservings
Prep timeminutes
Cooking timeminutes
Calorieskcal
Ingredients
5 tbsp olive oil, divided
1/4 cup chopped garlic
1/4 cup chopped shallots
1/4 tsp crushed red pepper flakes (optional)
1 bunch broccolini cut into 1/2 inch pieces
1 cup grape tomatoes, halved
1/2 tsp coarse salt (more to salt the water for pasta)
1/4 tsp ground black pepper
4 cups cooked short-cut pasta (such as companelle, penne, or rotini)
4 generous handfuls fresh arugula
3 generous handfuls fresh baby spinach
1 lemon, juiced
1/4 cup dry white wine
1/4 tsp ground black pepper
1/4-1/2 cup grated parmesan cheese
Directions
- Heat 3 tablespoons oil in a large sauté pan or wok over medium-high heat.
- Add garlic and shallots, stirring constantly. Cook for 30 seconds, until fragrant. Be careful not to burn garlic.
- Add red pepper flakes and broccolini, stirring to coat in oil. Cook until the broccolini is just tender.
- Add tomatoes, 1⁄4 teaspoon salt, and pepper to the pan
- Add pasta, arugula, spinach, lemon juice, and wine to the pan. Increase the heat to high.
- Cook, tossing, until spinach and arugula are wilted slightly, about 1 to 2 minutes.
- Add in splashes of starchy pasta water if needed. This will help emulsify the sauce and help to not be too thick.
- Drizzle in remaining 2 tablespoons oil, tossing to combine.
- Add remaining 1⁄4 teaspoon salt, 1⁄4 teaspoon ground black pepper, and grated Parmesan cheese. Serve immediately.
