Linguine with broccoli, pine nuts and red pep

2 servings

Ingredients

Quantity Ingredient
Typed by Manny Rothstein
1½ pounds Broccoli, peeled, cut into florets (stems reserved for another use)
½ pounds Dried linguine
5 tablespoons Olive oil
2 mediums Garlic cloves, minced
⅛ teaspoon Dried red pepper flakes
2 tablespoons Fresh lemon juice
⅓ cup Freshly grated Parmesan cheese
Salt and ground pepper
Additional grated Parmesan

Directions

Blanch broccoli in large pot of boiling salted water until just crisp-tender, about 3 minutes. Drain and refresh under cold water.

Drain well.

Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain well. Meanwhile, heat oil in heavy large skillet over medium-low heat. Add garlic and stir 1 minute. Add pepper flakes to skillet and stir 30 seconds. Add broccoli and stir until heated through, about 2 minutes.

Add pasta to skillet and turn to coat with oil. Add lemon juice and toss to coat. Mix in ⅓ cup Parmesan. Season generously with salt and pepper. Transfer to heated platter. Sprinkle with pine nuts.

Serve, passing additional cheese seperatly.

Source: "The Weekday Cook, Bon Appetit Fast & Easy Favorites". Pub 1989. This book is a collection of recipes taken from "The Weekday Cook" column in "Bon Appetit". The recipes were published in the months when the featured ingredients were best. This recipe is for April. Submitted By MANNY ROTHSTEIN On 06-15-95

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