Pasta with Romanesco broccoli and spinach

To prepare pasta with Romanesco broccoli and spinach, first clean the broccoli by removing the leaves and the base. Cut the entire broccoli into large pieces, including the central stalk 2. Cook in boiling salted water for 15 minutes 3.

After this time, heat a swirl of oil with a garlic clove in a pan 4. Drain the cooked broccoli here, being careful to save the cooking water 5, then remove the garlic 6.

Season with sweet paprika 7, salt, and pepper, and sauté for just a few moments, just enough to flavor the broccoli 8. Transfer the broccoli to a tall and narrow container 9.

Add part of the cleaned spinach leaves 10, the salt 11, and a ladle of the broccoli cooking water 12.

Blend everything with an immersion blender 13, then add the remaining spinach and blend again until you get a smooth and lump-free cream 14. Cook the linguine in the broccoli cooking water 15; you will need to drain them 4 minutes before the cooking time indicated on the package.

In the meantime, pour the broccoli and spinach cream into the pan along with a ladle of pasta cooking water 16. Drain the pasta here 17 and finish cooking in the pan, adding more water if needed. Once ready, turn off the heat and stir in the grated cheese 18.

Plate the linguine with the vegetable cream 19 and grated cheese to taste 20. Your pasta with Romanesco broccoli and spinach is ready to be enjoyed 21!