Spicy Broccoli Scampi with Broken Noodles
2 Tbsp extra virgin olive oil
1 Tbsp butter
3 cloves garlic
½ yellow onion
2 Tbsp oregano leaves, chopped
2 Tbsp parsley leaves, chopped
1 lb broccoli crown cut into finger-length stalks
½ cup white wine
1 tsp red pepper flakes
8 oz uncooked Ancient Harvest Quinoa linguine
salt and black pepper
Break pasta into 2” pieces. Cook pasta according to package directions until al dente (about 6 minutes). Rinse and set aside.
Meanwhile heat olive oil and butter in a large skillet or sauté pan over medium high heat. Add onions and garlic and cook until tender.
Stir in oregano and parsley and add the broccoli in a single layer. Season with red pepper flake, salt and pepper.
Cook for about 5 minutes, tossing the pan or turning the broccoli once.
Increase heat to high, carefully pour in the wine and continue cooking until most of the liquid has evaporated and the broccoli is tender and bright green. (You may need to cover the pan with a lid for 3-5 minutes if the broccoli is large or the pan is crowded).
Toss in the broken pasta and serve immediately on a large platter garnished with shaved Parmesan Reggiano cheese.