Best 12 Broccoli With Linguine Recipes

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Broccoli with linguine is a delicious and easy-to-make pasta dish that is perfect for a weeknight meal. With just a few simple ingredients, you can create a flavorful and satisfying dish that is sure to please everyone at the table. The broccoli adds a pop of color and nutrients to the dish, while the linguine provides a hearty base. You can customize this recipe to your own liking by adding other vegetables, proteins, or sauces. In this article, we will provide you with a variety of recipes for broccoli with linguine, so you can find the perfect one to suit your taste.

Let's cook with our recipes!

LINGUINI WITH BROCCOLI AND RED PEPPERS



Linguini with Broccoli and Red Peppers image

This is a wonderful side dish, but on many occasions we make this our whole meal, along with a salad and bread!

Provided by Chris Catley

Categories     Everyday Cooking     Vegetarian     Side Dishes

Time 20m

Yield 6

Number Of Ingredients 8

1 pound linguini pasta
1 pound fresh broccoli, chopped
3 tablespoons extra virgin olive oil
1 tablespoon butter
3 cloves garlic, minced
1 red bell pepper, thinly sliced
1 pinch garlic salt
¼ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Steam broccoli with 2 tablespoons water in microwave for 6-7 minutes.
  • In 10-inch skillet, heat olive oil and butter over low heat. Stir in garlic (more or less to suit your tastes) and red pepper slices; saute gently.
  • Drain broccoli and add to skillet. Sprinkle lightly with garlic salt and saute broccoli and peppers until soft.
  • Toss vegetable mixture with hot pasta. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 393 calories, Carbohydrate 60.5 g, Cholesterol 8 mg, Fat 11.2 g, Fiber 5.6 g, Protein 12.8 g, SaturatedFat 3 g, Sodium 147.4 mg, Sugar 2.1 g

GARLIC OIL SAUTEED PASTA WITH BROCCOLI



Garlic Oil Sauteed Pasta with Broccoli image

Provided by Melissa d'Arabian : Food Network

Time 18m

Yield 4 servings

Number Of Ingredients 9

1/3 cup extra-virgin olive oil
2 cloves garlic, smashed
1/4 teaspoon red pepper flakes
1/4 head broccoli, sliced into very thin florets, stalk peeled and cut into matchsticks
Kosher salt and freshly ground black pepper
2 tablespoons red wine vinegar
Few tablespoons water or pasta cooking water, if needed
2 cups penne pasta, cooked al dente
Parmesan cheese, for garnish

Steps:

  • In a large saute pan, heat the olive oil, garlic, and pepper flakes over medium heat until fragrant. Once the garlic has turned golden in color, remove it from the pan. You are left with garlic-infused oil in the pan. Add the broccoli to the pan.
  • Cook's Note: Be sure the broccoli is completely dry before tossing it into the pan.
  • Toss the broccoli to coat with the oil. Season with salt and pepper and saute over medium heat until the broccoli barely loses some of its crunch, about 5 minutes. Turn the heat up to high and deglaze the pan with the red wine vinegar. Add a few tablespoons of water, if needed.
  • Cook's Note: Use pasta water if the pasta was made fresh.
  • Add in the pasta and toss to coat with the oil. Top with Parmesan cheese for serving.

SHRIMP & BROCCOLI WITH PASTA



Shrimp & Broccoli with Pasta image

Shrimp are thought of as a fancy, expensive item, so I enjoy serving it to guests, but I also enjoy serving it to my hubby. This recipe makes any day special, and you don't even need a candle! -Betty Anderson, Cokato, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 10

8 ounces uncooked angel hair pasta
1-1/2 pounds uncooked large shrimp, peeled and deveined
5 teaspoons canola oil, divided
1 bunch broccoli, cut into florets
4 garlic cloves, thinly sliced
6 tablespoons butter, cubed
6 tablespoons white wine or chicken broth
2 tablespoons grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large skillet or wok, stir-fry shrimp in 3 teaspoons oil for 1-2 minutes or until shrimp turn pink. Remove with a slotted spoon and keep warm., Stir-fry broccoli in remaining oil for 3 minutes. Add garlic; stir-fry 2 minutes longer or until vegetables are crisp-tender., Add the butter, wine, cheese, salt and pepper. Drain pasta; add to skillet. Stir in shrimp; heat through. ,

Nutrition Facts : Calories 411 calories, Fat 18g fat (8g saturated fat), Cholesterol 200mg cholesterol, Sodium 527mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 4g fiber), Protein 27g protein.

LINGUINE WITH CHICKPEAS, BROCCOLI AND RICOTTA



Linguine With Chickpeas, Broccoli and Ricotta image

The broiler is an unsung kitchen hero because it imparts a flavorful char in half the time that grilling takes. In this 20-minute recipe, kale, broccoli and chickpeas crisp under the broiler while the pasta water boils. Make sure to spread out the vegetables and chickpeas so they have room to caramelize properly instead of steaming (the more crunchy bits, the better). Finish by tossing the pasta and vegetables with a quick sauce of butter, lemon zest and fresh ricotta, a rich and creamy complement to the charred vegetables. Enjoy with crusty bread, good wine and a sense of accomplishment - you just got dinner on the table in under a half hour.

Provided by Sarah Copeland

Categories     dinner, easy, quick, weeknight, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 13

Kosher salt
12 ounces dried linguine or spaghetti
1 bunch broccoli or broccolini, trimmed and cut into thin florets (about 1 1/2 pounds), stems reserved for another use
1 (14-ounce) can chickpeas or other white beans, drained and rinsed
2 large garlic cloves, thinly sliced
1/2 teaspoon red-pepper flakes
1/3 cup extra-virgin olive oil, plus more for drizzling
Black pepper
1 bunch Tuscan kale (also known as cavolo nero or Lacinato kale), stemmed and cut into bite-size pieces
1 lemon
2 tablespoons unsalted butter
8 ounces ricotta, preferably room temperature
Flaky sea salt

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup pasta cooking water, and drain the pasta.
  • Meanwhile, heat the broiler and set a rack roughly 8 inches from the heat source. In a large bowl, toss the broccoli, chickpeas, garlic, red-pepper flakes and 1/3 cup oil until evenly coated. Season with salt and pepper. Spread out evenly on one sheet pan. Add the kale to the same bowl, and toss to coat in any residual oil. Drizzle with more oil as needed and toss to coat evenly. Spread out in an even layer on the second sheet pan.
  • Working with 1 sheet pan at a time, broil the broccoli and chickpeas, tossing halfway through cooking, until the chickpeas are toasty and the broccoli is tender and charred, 5 to 7 minutes. Broil the kale until just charred and crisp, about 5 minutes.
  • Zest the lemon, halve it, then cut 1 half into 4 wedges. Squeeze the juice from the lemon half over the roasted vegetables and season to taste with salt and pepper.
  • Return the pasta to the pot. Add the 1/4 cup reserved pasta cooking water, the ricotta, butter and lemon zest and toss until well combined. Add the roasted vegetables and toss, adding more pasta water as needed.
  • Divide among four bowls. Season with flaky sea salt and pepper, and serve with lemon wedges for squeezing on top. Drizzle with more oil, if desired.

Nutrition Facts : @context http, Calories 850, UnsaturatedFat 21 grams, Carbohydrate 105 grams, Fat 36 grams, Fiber 16 grams, Protein 31 grams, SaturatedFat 11 grams, Sodium 1132 milligrams, Sugar 11 grams, TransFat 0 grams

SICILIAN PASTA AND BROCCOLI



Sicilian Pasta and Broccoli image

This is a simple dish my grandmother made for me when I was a child. Now I make it for my daughter, Xea, and she loves it. As the broccoli takes on a toasty brown color, it develops a delicious nutty flavor that even picky kids will like.

Provided by Antonia Lofaso

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

1 cup olive oil, or more if needed
2 large heads broccoli, cut in 1-inch florets (about 6 cups)
1 tablespoon kosher salt, plus more for salting the pasta water
8 garlic cloves, roughly chopped
1 pound penne rigate (Penne rigate is my favorite because the ridges give it more texture.)
1/2 cup shredded or grated Parmigiano-Reggiano cheese
2 tablespoons chopped Italian flat-leaf parsley, for garnish

Steps:

  • Heat the water for your pasta while you prepare the broccoli.
  • In a shallow, 10-inch saute pot, heat the 1 cup olive oil over medium-high heat (see Cook's Note). Add the broccoli to the oil and season it with salt. Saute the broccoli for about 4 minutes, or until it takes on a toasty color. The broccoli will absorb a lot of the oil, so if you find your pot getting dry, just add a little more oil to it. Throw in the garlic and cook for about another minute, until it's slightly brown. Don't burn the garlic! Take the broccoli off the heat and set it aside.
  • Prepare the penne according to the package directions. Drain the pasta and toss it in the pot with the broccoli, garlic, and olive oil. If the mixture seems dry, add a little more oil.
  • Toss in the Parmigiano-Reggiano cheese, stir, and garnish with the parsley.

BROCCOLI AND PASTA



Broccoli and Pasta image

Fresh broccoli is one of my favorite vegetables. This is a great way to dress it up. Tastes incredible.

Provided by ratherbeswimmin

Categories     Vegetable

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 1/2 lbs fresh broccoli
2 garlic cloves, minced
1/3 cup olive oil
1 tablespoon butter or 1 tablespoon margarine
1 teaspoon salt
1/4 teaspoon pepper
1 pinch cayenne pepper
8 ounces linguine or 8 ounces thin spaghetti, cooked and drained
grated romano cheese or parmesan cheese

Steps:

  • Cut florets and parts of broccoli stems into bite-size pieces.
  • In a large skillet, saute broccoli with garlic, oil, butter, salt, pepper, and cayenne over medium heat for about 10 minutes or until just tender, stirring frequently.
  • Place hot pasta in a serving dish; top with broccoli mixture.
  • Sprinkle with cheese.

BROCCOLI WITH RIGATONI



Broccoli with Rigatoni image

A light and quick meal! To complete the meal serve with a side salad and garlic bread. Perfect!

Provided by Star Pooley

Categories     Main Dish Recipes     Pasta

Yield 5

Number Of Ingredients 8

8 tablespoons olive oil
2 tablespoons butter
4 cloves garlic, minced
1 pound fresh broccoli florets
1 cup vegetable broth
1 cup chopped fresh basil
1 pound rigatoni pasta
2 tablespoons grated Parmesan cheese

Steps:

  • Cook pasta according to package directions. Drain.
  • In large skillet heat oil and butter. Gently brown garlic, add broccoli and saute gently for 2 to 3 minutes. Add broth; cover and simmer until broccoli is tender.
  • Toss the broccoli mixture with the basil and cooked pasta. Serve with grated Parmesan cheese on top.

Nutrition Facts : Calories 608.1 calories, Carbohydrate 74.2 g, Cholesterol 14 mg, Fat 29.4 g, Fiber 5.8 g, Protein 16.1 g, SaturatedFat 6.7 g, Sodium 191.1 mg, Sugar 5.2 g

BROCCOLI WITH LINGUINE



Broccoli With Linguine image

This recipe looks a little off beat, but is actually quite delicious! You can use bought linguini of course, but is even better if you make your own. This recipe was listed in 'The Age' newspaper's epicure section a couple of months ago and I've made it a number of times since then! My mum always saves recipes in the papers that she thinks I'll like... Thanks mum!

Provided by Lorelle in Australia

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

350 g broccoli, head cut into small florets and stems peeled and cut into thin rounds (300g after trimming)
1/3 cup extra virgin olive oil
4 garlic cloves, finely chopped
6 anchovy fillets, chopped
1 fresh chili pepper, seeded and chopped
300 g linguine, preferably home made
20 g butter
2 tablespoons parmesan cheese, grated

Steps:

  • Preheat the oven to 100°C Place a large serving bowl inside to warm.
  • Bring a large saucepan of salted water to boil. Drop in the trimmed broccoli. When the water returns to the boil, cook for 2 minutes exactly and then scoop the broccoli into a colander resting over a mixing bowl.
  • Heat the oil in a large heavy-based non-stick frying pan over medium heat. Saute the garlic for a few seconds until it smells gragrand and add the anchovies. Stir with a wooden spoon until th eanchovies have melted. Tip in the chilli and the reserved broccoli.
  • Bring the broccoli cooking water back to the boil and drop in the pasta. It will take just 2-3 minutes to cook.
  • As soon as the pasta is ready, drain it through the colander now resting in the sink, give it a big shake and then tip it into the frying pan, with the butter and parmesan. Toss well and transfer to the heated serving bowl.

SPINACH LINGUINE WITH HAM AND BROCCOLI



Spinach Linguine with Ham and Broccoli image

With only small amounts of ham and good-quality Parmesan cheese, we've added lots of flavor to this dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 30m

Number Of Ingredients 10

2 teaspoons olive oil
2 ounces cooked ham, cut into 1/2-inch pieces
3 garlic cloves, minced
3 tablespoons all-purpose flour
2 1/2 cups low-fat (1 percent) milk
Coarse salt and ground pepper
2 ounces reduced-fat bar cream cheese
10 ounces spinach linguine
1 head broccoli, stems peeled and sliced 1/4-inch thick, florets cut into bite-size pieces
3 tablespoons grated Parmesan cheese

Steps:

  • In a 3-quart heavy-bottom saucepan, heat oil over medium. Add ham, and cook, stirring occasionally,until starting to brown, about 3 minutes. Add garlic; cook, stirring often, until fragrant, about 1 minute. Stir in flour; cook 1 minute.
  • Stir in milk, and season with salt and pepper. Cook, stirring often, until mixture is slightly thickened,4 to 5 minutes. Stir in cream cheese; cook until melted, about 1 minute.
  • Meanwhile, in a large pot of boiling salted water, cook pasta until al dente according to package instructions, adding broccoli during final 3 minutes. Drain; transfer pasta and broccoli to a large bowl. Add cream-cheese sauce and Parmesan, and toss to combine. Serve immediately.

Nutrition Facts : Calories 481 g, Fat 11 g, Fiber 10 g, Protein 23 g

BROCCOLI "PESTO" AND LINGUINE



Broccoli

Provided by Marian Burros

Categories     dinner, easy, pastas, main course

Time 35m

Yield 2 servings

Number Of Ingredients 10

16 ounces whole broccoli or 8 ounces broccoli florets (4 cups)
2 ounces Parmigiano Reggiano
1/2 cup packed fresh basil leaves
1 medium clove garlic
2 tablespoons olive oil
1/3 cup pine nuts
8 ounces fresh eggless linguine
1/8 teaspoon salt (optional)
Freshly ground black pepper
2 ripe medium tomatoes

Steps:

  • Bring water to boil in covered pot for pasta.
  • Trim stems from broccoli and cut into florets. Steam for about 5 minutes, until tender but firm. Reserve 6 tablespoons of cooking liquid.
  • In a food processor, grate cheese to make 4 tablespoons; set aside.
  • Wash and dry basil leaves and pack into measuring cup.
  • Mince garlic in the food processor.
  • Add basil, olive oil and pine nuts to the food processor, and process until minced.
  • Cook linguine in boiling water, following package directions.
  • Add steamed broccoli to the other sauce ingredients and process until smooth. If mixture is too thick, add another tablespoon or so of water. Add cheese and process to blend. Season with pepper and salt, if desired. Serve over freshly drained pasta.
  • Slice tomatoes and serve on the side.

Nutrition Facts : @context http, Calories 872, UnsaturatedFat 27 grams, Carbohydrate 102 grams, Fat 39 grams, Fiber 6 grams, Protein 34 grams, SaturatedFat 8 grams, Sodium 443 milligrams, Sugar 7 grams

LINGUINE WITH WHITE CLAM AND BROCCOLI SAUCE



Linguine with White Clam and Broccoli Sauce image

You can chop the garlic if you like, but I prefer slices. They are mellower in flavor and become part of the texture of the dish. In most pasta dishes the idea is to make just enough sauce to coat the pasta lightly. When clam sauce is served with linguine, however, there should be a little extra broth. Other hard-shelled clams, such as Manila or butter clams, make a good substitute, but I love littleneck clams for this sauce. With this dish, as with many pasta dishes using long, thin pasta shapes, I prefer to cook the pasta very al dente and finish it in the sauce. It's a balancing act-determining when the pasta is ready and the sauce is the right consistency-but you can always hold the pasta or the sauce for a minute or two, while the other one catches up.

Yield makes 6 servings

Number Of Ingredients 8

Salt
3 cups broccoli florets
36 littleneck clams
1 pound linguine
1/2 cup extra-virgin olive oil
6 cloves garlic, peeled and sliced
1/2 teaspoon crushed hot red pepper
1/4 cup chopped fresh Italian parsley

Steps:

  • Cook the broccoli in a large saucepan of boiling salted water just until it is softened a little bit, about 2 minutes. Drain it well and cool under cold running water. Drain completely, then chop the broccoli coarsely.
  • Scrub and shuck the clams according to the directions on page 7, reserving the liquid. Strain the liquid, chop the clams, and combine them with the liquid.
  • Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat. Stir the linguine into the boiling water. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until not quite done al dente, about 6 minutes.
  • Meanwhile, heat 1/4 cup of the olive oil in a large skillet over medium-high heat. Scatter the garlic over the oil and cook, shaking the pan, until golden, about 2 minutes. Add the blanched broccoli and crushed red pepper and cook until the broccoli is sizzling, about 2 minutes. Pour in the clams and their liquid and bring to a boil. Ladle about 1/2 cup of pasta-cooking water into the skillet. Bring to a boil, then lower the heat so the sauce is at a lively simmer. Cook until the broccoli is tender, about 4 minutes.
  • If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet. If not, drain the pasta, return it to the pot, and pour in the sauce. Bring the sauce and pasta to a boil, stir in the parsley, and check the seasoning, adding salt and crushed red pepper if necessary. Cook, stirring, until the pasta is done and there is enough sauce to coat the pasta generously but still form a small pool in the bottom of the pan, 1 to 2 minutes. Divide the pasta among warmed bowls, spooning some of the sauce from the pan and drizzling some of the remaining olive oil over each serving.

LINGUINE WITH BROCCOLI, PINE NUTS, AND RED PEPPER FLAKES



Linguine with Broccoli, Pine Nuts, and Red Pepper Flakes image

Categories     Citrus     Garlic     Pasta     Side     Sauté     Vegetarian     Quick & Easy     Parmesan     Pine Nut     Broccoli     Bon Appétit     Pescatarian     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 2 servings

Number Of Ingredients 8

1 1/2 pounds broccoli, cut into florets
1/2 pound dried linguine
5 tablespoons olive oil
2 medium garlic cloves, minced
1/8 teaspoon dried red pepper flakes
2 tablespoons fresh lemon juice
1/3 cup freshly grated Parmesan cheese plus additional for serving
1/4 cup pine nuts, toasted

Steps:

  • Blanch broccoli florets in large pot of boiling salted water until just crisp-tender, about 3 minutes. Drain broccoli florets and refresh under cold water. Drain again.
  • Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain well.
  • Meanwhile, heat olive oil in heavy large skillet over medium-low heat. Add minced garlic; stir 1 minute. Add red pepper flakes to skillet; stir 30 seconds. Add blanched broccoli florets; stir until heated through, about 2 minutes.
  • Add pasta to skillet and turn to coat with olive oil. Add fresh lemon juice and toss to coat. Mix in 1/3 cup Parmesan cheese. Season pasta generously with salt and pepper. Transfer to heated platter. Sprinkle with toasted pine nuts. Serve, passing additional Parmesan cheese separately.

Tips:

  • Use Fresh Broccoli: For the best flavor and texture, use fresh broccoli florets. Avoid using frozen or pre-cut broccoli, as these can be soggy and less flavorful.
  • Cook Broccoli Properly: To maintain its vibrant color and crunchy texture, blanch the broccoli florets in boiling water for 1-2 minutes, then immediately transfer them to an ice bath to stop the cooking process.
  • Choose High-Quality Olive Oil: Extra virgin olive oil is the best choice for this recipe, as it adds a rich, fruity flavor to the dish. Make sure to use a good quality oil that you enjoy the taste of.
  • Don't Overcook the Pasta: Cook the linguine according to the package instructions, but be careful not to overcook it. Al dente pasta is the perfect texture for this dish.
  • Add Plenty of Garlic: Garlic is a key ingredient in this recipe, so don't be afraid to add a lot of it. The more garlic, the better!
  • Use Fresh Herbs: Fresh herbs, such as parsley, basil, and oregano, add a burst of flavor to this dish. If you don't have fresh herbs on hand, you can use dried herbs, but be sure to use less, as they are more concentrated.
  • Garnish with Lemon Zest: Before serving, garnish the dish with lemon zest to add a bright, citrusy flavor.

Conclusion:

Broccoli with Linguine is a simple yet flavorful pasta dish that can be prepared for your family in just 30 minutes. The combination of tender-crisp broccoli, flavorful garlic, and rich olive oil creates a dish that is both satisfying and delicious. Whether you're looking for a quick and easy weeknight meal or a tasty dish to serve to guests, this recipe is sure to please. So next time you're in need of a delicious and healthy pasta dish, give Broccoli with Linguine a try. You won't be disappointed!

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