CHOPPED KITCHEN

Bucatini Alfredo

with Broccoli

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Servings 8-10

This quick-cooking recipe captures all the deliciously creamy, rich flavor of the classic Italian-American sauce—with the welcome addition of quick-braised broccoli. A dusting of pecorino cheese completes each bowl with a touch of sharpness.

Ingredients
  • 2 Tbsps Crème Fraîche
  • 1⁄4 tsp Crushed Red Pepper Flakes 3 Tbsps All-Purpose Flour
  • 3 Tbsps All-Purpose Flour
  • 1⁄4 cup Grated Pecorino Cheese
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    1 Prepare the ingredients:

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    Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small pieces, keeping the florets intact. Peel and finely chop the garlic.

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    2 Cook the broccoli:

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    In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the broccoli pieces; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add 1/2 cup of water; season with salt and pepper. Cover the pan with aluminum foil and cook 3 to 4 minutes, or until the broccoli has softened and the water has cooked off. Transfer to a bowl. Wipe out the pan.

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    3