Cook your pasta in a large pot of generously salted boiling water according to package directions until al dente.
Before draining, reserve about a cup of the starchy pasta water.
Drain the pasta and return it to the hot pot.
Drizzle with 1 tablespoon (15 ml / 0.5 fl oz) of olive oil and toss gently to prevent sticking.
Cover the pot to keep the pasta warm. 2.
While the pasta cooks, heat the remaining 1 tablespoon (15 ml / 0.5 fl oz) of olive oil in a large skillet over medium-high heat.
Add the chopped Broccolini and a pinch of salt.
Cook, stirring occasionally, for about 3 minutes until it's bright green and slightly charred in spots. 3. Carefully pour the vegetable broth into the skillet.
Sprinkle in the Italian seasoning and the crushed red pepper.
Stir everything together. 4.
Bring the mixture to a boil, then reduce the heat to a simmer.
Cover the skillet and let it cook for 2 to 3 minutes, just until the Broccolini is crisp-tender. You still want it to have a nice bite! 5.
Pour the Broccolini and all the savory sauce from the skillet into the pot with the cooked pasta.
Toss everything together gently until well combined. If the sauce seems a little thick, add a splash of the reserved pasta water to reach your desired consistency.
Serve immediately!
Add a clove or two of thinly sliced garlic to the skillet with the Broccolini for an extra layer of aromatic, savory flavor.
