Broccolini Aglio Oilio

Broccolini Aglio Oilio

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Broccolini Aglio Oilio
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Broccolini Aglio Oilio

Recipe by renee Ellis
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.

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