If you’re like me, you are feeling this sense of RELIEF that a new year has begun. And, it’s not just for the usual psychological “new beginnings” or resolutions reason. It’s because of the lead up to this moment. The frenzy of food making and eating, from Thanksgiving through the entire month of December, IS, despite all its glut and glory, OVER.

Whew.

I’m ready for a little stark reality—but it doesn’t have to be bland, does it? Look at this beautiful container of Olive Oil, a gift from our friends in Italy. They befriended Elio, the Tuscan grower and maker of this Bio-Dynamic Organic Extra Virgin Olive Oil. It’s so fruity green and delicious. I love the label’s painting by one of his children, showing the olive harvest under the Shooting Star (Il Meteorite)

So, I’ve cooked up a quick pasta dish, with less pasta, more vegetables. It’s full of health and flavor: Whole Wheat Linguine from DeCecco. Leeks, garlic, a dice of sweet red bell. A few shreds of pecorino cheese.
And Broccolini.

I had originally been looking for Broccoli Rabe–broccoli’s wild cousin, but I ended up with the baby sister instead. It was a good choice.
The quest for bitter ended up sweet.

Whole Wheat Linguine with Broccolini, Pecorino, & Fruity Olive Oil

Your Favorite Fruity Extra Virgin Olive Oil
1 bunch Broccolini–separate skinny flower ends from stems,
cut stems at an angle into bite sized pieces
1/2 cup chopped Leek
1/4 cup diced Red Bell Pepper
3 cloves Garlic, minced
Sea Salt
Red Pepper Flakes pinch or two
1/4 box Whole Wheat Linguine (4 oz)
Pecorino Romano Cheese–not much, just for shredding

In a deep skillet, warm 2 Tablespoons Olive Oil. Stir in leeks, garlic, and red peppers. Sprinkle with a little sea salt and red pepper flakes, and increase to medium heat. Saute for 5 minutes, then add the broccolini stems. Saute for another 5 minutes and add the broccolini flowers. Add a little more olive oil. Cook for 3 more minutes and remove from heat.

Bring a pot of lightly salted water to a boil and cook the whole wheat linguine according to package directions (about 10 minutes) Drain, reserving a little starchy pasta water.

Toss linguine with cooked vegetables, tossing well, until the veggies are distributed throughout. Taste for salt and heat. If it needs a little loosening, spoon in some of the reserved pasta water. Sprinkle with shredded pecorino and serve.

Serves 2 generously, or 4 sides

Happy Eating in 2010!

1. patti Says:
   January 5th, 2010 at 9:47 am

   LOVE the brilliant colors. And, the healthy take.
   I’m ready for that “stark reality!”

2. veg head Says:
   January 5th, 2010 at 9:48 am

   this is right up my alley. wish I could sample Elio’s olive oil.

3. Cassi Says:
   January 5th, 2010 at 11:10 am

   Wow, Nancy. This looks amazing. I think I will try the recipe this week. Thanks!

4. Madeleine Says:
   January 5th, 2010 at 3:13 pm

   I want to eat this tonight! Like you, I’m craving healthy and simple in the new year.

5. mark Says:
   January 6th, 2010 at 3:41 pm

   That’s what great with Italian cooking – excellent ingredients create incredible flavors.

6. rhonda Says:
   January 12th, 2010 at 10:54 am

   this looks wonderful, and i plan to see if it tastes just as good!!!
   i went in search of this olive oil online and came across some very interesting information that i thought i would pass along:

   Superior Technology: It is fair to say that METEORITE™, which employs proven
   technology from the oil & gas exploration industry, represents a major step forward
   in the mechanical fruit picking field. Its inventor Elio Poggiagliolmi is an
   internationally renowned scientist and entrepreneur, with over 40 years experience
   in the oil & gas technology industry.
   more on this:
   http://www.meteorite-age.com/

   i can’t find a source for ordering this online so if you have another, locally available olive oil that you think is similar, would love a rec.
   thanks, rhonda
   happy new year!!!

7. goodfoodmatters Says:
   January 12th, 2010 at 11:00 am

   Wow, Rhonda–fantastic research on your end–I had no idea! Thanks for sharing. I’ll see if I can get you some, one way or another.

8. rachel Says:
   January 12th, 2010 at 4:25 pm

   beautiful and the kind of food I am craving at the moment….I am on a broccoli roll too so this fits in nicely.
   I must seek out Elio’s oil

9. Katarina Says:
   January 25th, 2010 at 5:02 pm

   I substituted yellow squash for the broccolini and have made it 4 times- gonna have it again! Love it!

10. claudia @ ceF Says:
    February 4th, 2010 at 6:35 pm

    oh now this? this is beautiful. just beautiful… a perfect dish.