Spaghetti with Broccolini and Capers

Have I mentioned how much I love the "30 minute supper" recipe cards that come with the Cook's Country magazines? They are amazing! Like, seriously, they have become my go-to for weeknight suppers. TF takes the toddle-bot out for a walk and while they're at the park, I get going on dinner. I usually don't actually manage to finish everything in 30 minutes, but it still makes for a quick, easy, and usually quite delicious dinner. So, here's yet another selection from our ever-growing recipe card collection!

Spaghetti with Broccolini and Capers
Slightly adapted from Cook's Country August/September 2015
375g spaghetti (or other long, noodle-y pasta)
1 Tbsp. + 1/4 tsp. coarse sea salt
2 Tbsp. extra virgin olive oil
1/2 tsp. black pepper
400g broccolini, trimmed and cut into 2-inch lengths
2 cloves elephant garlic (or 4 cloves regular garlic), sliced thin
2 c. chicken broth
1/2 c. dry white wine (I used 20 Bees)
1 c. grated Pecorino Romano (~2 oz.)
1/2 c. capers, drained and minced
1 Tbsp. lemon juice

1. Bring 4L water to a boil in a large pot. Add pasta and 1 Tbsp. salt. Cook, stirring often, until al dente. (This took about 7 minutes for my spaghetti.) Drain, reserving ~1/2 c. of the cooking water.
2. Heat the oil over medium-high heat. Add broccolini, garlic, pepper, and remaining 1/4 tsp. salt. Cook until broccolini is just tender (4-5 minutes). Remove to plate.
3. Return empty pan to heat and add broth and wine. Cook until liquid is reduced to about 3/4 its original volume.
4. Toss pasta with liquid from pan. Adjust consistency with reserved cooking water as desired.
5. Add cheese, capers, and lemon juice to pasta. Toss with broccolini mixture.
6. Serve with additional cheese grated on top.