Pasta: Broccolini Toasted Garlic Bread Crumbs
by Lishka DeVoss

This is a very forgiving dish that does not really need exact measurements. Make to taste.

YIELD 2 servings main course, 4 servings side dish

INGREDIENTS

INDIVIDUALLY (ready to use):
olive oil, as needed
4 to 6 cloves of garlic, peeled and sliced thin
2 to 3 cups chopped broccolini
4 ounces linguine
salt and pepper

SMALL BOWL:
1 cup chunky bread crumbs, preferably homemade
1/4 tsp red pepper flakes

TO SERVE:
Parmesan, grated

PREPARATION

1. Start cooking your linguine.

2. In skillet over medium-low heat, add some oil; when warm, cook garlic until fragrant (1 to 2 minutes). DO NOT BROWN. Add SMALL BOWL; cook (stirring) until golden. Remove from skillet and set aside.

3. Add more oil to your skillet and raise heat slightly. Add chopped broccolini; cook (tossing) until tender (2 to 4 minutes).

4. Add pasta and toss; salt and pepper as desired. Add a touch more oil if it looks too dry.

5. Turn heat to low, add bread crumb/garlic mixture and toss well.

6. Plate and top with fresh grated Parmesan and black pepper.

NOTE If using broccoli rabe instead, cook the broccoli rabe in salted water until just soft (about 5 minutes). Drain well and chop. It is now ready to combine.

Updated 2020-05-16

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