Broccolini Aglio Olio

Posted by on Jan 2, 2012

Broccolini Aglio Olio

Serves 4


  • 5 tablespoons olive oil, divided
  • 1/4 cup chopped garlic
  • 1/4 cup chopped shallots
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 1 bunch broccollini cut into 1/2-inch pieces
  • 1 cup grape tomatoes, halved
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon ground black pepper
  • 4 cups cooked short-cut pasta (such as campanelle, penne, or rotini)
  • 4 generous handfuls fresh arugula
  • 3 generous handfuls fresh baby spinach
  • 1 lemon, juiced
  • 1/4 cup dry white wine
  • 1/4 teaspoon ground black pepper


  1. Heat 3 tablespoons oil in a large sauté pan or wok over medium-high heat. Add garlic and shallots, stirring constantly. Cook for 30 seconds, until fragrant. Be careful not to burn garlic.
  2. Add red pepper flakes and broccolini, stirring to coat in oil. Cook until the broccolini is just tender.
  3. Add tomatoes, 1/4 teaspoon salt, and pepper to the pan. Add pasta, arugula, spinach, lemon juice, and wine to the pan. Increase the heat to high. Cook, tossing, until spinach and arugula are wilted slightly, about 1 to 2 minutes.
  4. Drizzle in remaining 2 tablespoons oil, tossing to combine. Add remaining 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper. Serve immediately.

Recipe adapted from Wine Country Trattoria, Disney California Adventure

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