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!