Broccolini pasta, 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 into a broccolini 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.
With this broccolini pasta, we are winning the dinner game, fam.Print