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1
Prepare a large bowl of ice water and set aside near the stove.
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2
Bring water to a steady simmer in a pot large enough to accomodate the broccolini.
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3
Mince the garlic and set aside.
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4
Wash the broccolini under cold water and trim about 1/4 inch off the bottom stems and discard.
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5
Cut the broccolini into 1 1/2-inch pieces so they are bite-size.
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6
Transfer the broccolini to the simmering water and cook for no more than 2-3 minutes.
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7
Using a slotted strainer or tongs, transfer the broccolini into the ice bath.
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8
Strain the cooled broccolini into a colander and set aside.
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9
Bring a large pot of water to a rolling boil and add 1 tablespoon of salt.
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10
Add the pasta and cook according to package directions for al dente.
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11
While the pasta is cooking, heat a 12-inch skillet over medium heat.
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12
Add the olive oil, minced garlic and crushed red pepper and stir to coat the garlic and pepper flakes with the oil, adjusting the heat as necessary so the garlic does not burn.
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13
Add the broccolini and sprinkle with the remaining 1/4 teaspoon of salt.
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14
Raise the heat to medium-high and saute for about 2 minutes.
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15
Lower the heat back to medium-low before you strain the pasta.
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16
When the pasta is cooked, reserve about 1/2 cup of the pasta water in a bowl or measuring cup, and then strain the pasta into a colander.
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17
Transfer the hot pasta into the skillet with the sauteed broccolini and mix well to incorporate.
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18
Turn off the heat and add the Parmigiano Reggiano and mix well, adding a little bit of the reserved pasta water if the pasta sticks together.
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19
Serve hot with additional Parmigiano Reggiano sprinkled over each individual serving if desired.
