Bucatini with Broccolini, Capers, and Lemon
We sauté the broccolini with garlic, salt, and pepper until just tender to ensure that it doesn’t overcook when added to the pasta.
Keywords
- Weeknight
- Main Courses
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Pot
- Colander
- Skillet
- Measuring cup
- Measuring spoon
- Wooden spoon
- Plate
- Tongs
- Serving bowl
- Cutting board
- Chef's knife
- Garlic press
- Grater
Ingredients
- 1 pound bucatini
- Salt
- pepper
- 2 tablespoons extra-virgin olive oil, plus extra for drizzling
- 12 ounces broccolini, trimmed and cut into 2-inch pieces
- 4 garlic cloves, sliced thin
- 2 cups chicken broth
- 1/2 cup dry white wine
- 2 ounces Pecorino Romano cheese, grated (1 cup), plus extra for serving
- 1/2 cup capers, rinsed and minced
- 1 tablespoon lemon juice
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