Creamy broccoli linguine
- Preparation 25 min
- Cooking 25 min
- Servings 4
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Ingredients
- 454 g linguine
- 1 small yellow onion, finely chopped
- 3 garlic cloves, finely chopped
- Olive oil
- 2 cups medium florets broccoli
- 1 tablespoon fresh thyme leaves
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- 1 1/2 cups 15% country-style cream
- 200 g Pecorino Romano cheese grated + a little for serving
- 1 cup cooking water
- Salt and pepper from the mill
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Preparation
- In a large pot filled with boiling salted water, cook the pasta al dente according to package directions. Reserve 1 cup of the cooking water before pouring the pasta into a colander and draining. Set aside.
- In the same pot heated over medium heat, add the onion and garlic and add a drizzle of olive oil. Cook stirring 3 to 4 minutes.
- Add the broccoli and spices then season with salt and pepper. Cook for 4 to 5 minutes, stirring.
- Add the cream, cheese and cooking water, then toss. Cook 2 to 3 minutes to melt the cheese.
- Add the pasta, season with salt and pepper and mix. Cook for 2 minutes to coat. Serve and garnish with Pecorino!