Linguine with Broccoli, Tomatoes, and Pecorino

Name: Linguine with Broccoli, Tomatoes, and Pecorino
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

Main Courses
Europe
Italian
Pasta, Grains, Rice & Beans
Fruits & Vegetables
Eggs & Dairy
Pasta
Vegetables
Cheese
Weeknight

Appears in Cook's Country April/May 2019

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

SERVES 4

TIME 30 minutes

Linguine with Broccoli, Tomatoes, and Pecorino

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