Linguine with Broccoli, Tomatoes, and Pecorino

Name: Linguine with Broccoli, Tomatoes, and Pecorino
Yield: Serves 4
Cuisine: Europe, Italian
Ingredients: 10 ounces, broccoli florets, cut into 1½-inch pieces; 3/4 teaspoon, table salt, plus salt for cooking broccoli; 1 pound, linguine; 1/3 cup, extra-virgin olive oil, plus extra for drizzling; 4 , garlic cloves, sliced thin; 1/4 teaspoon, red pepper flakes; 2 , tomatoes, cored and chopped; 1/4 cup, dry white wine; 1/2 teaspoon, pepper; 1 ounce, Pecorino Romano cheese, grated (½ cup), plus extra for serving

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Appears in Cook's Country April/May 2019

Main Courses

Europe

Italian

Pasta, Grains, Rice & Beans

Who says simple flavors have to be boring? This meatless pasta dish is as satisfying as it is easy.

SERVES4

TIME30 minutes

Linguine with Broccoli, Tomatoes, and Pecorino

WHY THIS RECIPE WORKS

For a no-fuss vegetarian pasta, we cook broccoli and linguine in the same water, tossing both in a rich mixture of garlic-oil, tomatoes, and Pecorino.

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