Broccolini. Let’s discuss. How am I 26 years old and just trying this for the first time? I actually didn’t know broccolini was a thing until this year. I guess because I never noticed it in the produce department. And then there’s the fact that I didn’t even eat vegetables until I was like 20, so why would I have noticed broccolini?
So here’s my unbiased, honest opinion of it. It ROCKS. And here’s why: It has a mild taste and it doesn’t have that strong smell that broccoli gives off when cooking. It’s similar to asparagus in taste and texture – but it’s wayyyy less expensive. (Guys. I am NOT paying $7 for a pound of asparagus.) Broccolini is also super versatile and easy to cook. You can oven roast it like other veggies. Or add it to a stir fry. Or chop it up and toss it into an omelette. Or you can toss it with some pasta.
Let’s talk about that last idea. 👆 Maybe elaborate on it a bit. I’m talking about sautéing the broccolini until it’s mostly tender with just a hint of crunch left. (Just like asparagus. 😏) Then adding mushrooms for a quick minute. And then wrapping it all together a garlicky white wine sauce over al dente penne pasta. This is weeknight dinner perfection and I want it all year long.
Crowd pleaser? Check.
We are winning the dinner game, fam.
- Serves: 4
- Calories: 277
- Fat: 8.3 g
- Saturated fat: 0.7 g
- Unsaturated fat: 7.6 g
- Trans fat: 0 g
- Carbohydrates: 41.8 g
- Sugar: 3.6 g
- Sodium: 122 mg
- Fiber: 5.5 g
- Protein: 11.1 g
- Cholesterol: 0 g
- 2 Tablespoons oil
- 1 lb. broccolini
- ¼ cup vegetable broth
- 2 cups baby portobello mushrooms
- sea salt
- 2 cups penne pasta
- 2 Tablespoons oil
- 3 cloves garlic, minced
- 3 Tablespoons white wine vinegar
- 2 Tablespoons lemon juice
- 1 teaspoon red chili flakes (optional!)
- 1 Tablespoon nutritional yeast**
- In a large skillet (we prefer our cast iron), heat 2 tablespoons of oil to medium.
- Add broccolini, salt, and ¼ cup vegetable broth. Saute for 20 minutes, stirring occasionally.
- Add mushrooms and continue to saute for 5 more minutes.
- Use tongs to remove the broccolini and mushrooms from the skillet. Set aside for later.
- Cook until al dente. Drain and return to pot. Toss with a teaspoon of oil to prevent sticking.
- In the same skillet that you used for the vegetables, add 2 Tablespoons of oil and decrease the heat to medium-low. Add garlic and saute 3 minutes until golden brown.
- Add white wine vinegar, lemon juice, chili flakes (optional!), coconut milk, and nutritional yeast.
- Stir to combine. Add pasta, broccoli, and mushrooms. Cover and continue to cook. Cook 8 minutes.