Best 8 Linguine With Broccoli Pine Nuts And Red Pepper Flakes Recipes

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Linguine is an Italian pasta that can be cooked with various sauces and ingredients to create many tasty and enjoyable meals. One delicious and popular recipe for cooking linguine is with broccoli, pine nuts, and red pepper flakes. This dish is a harmonious combination of flavors and textures. The broccoli adds a slightly bitter green flavor to the dish, which is balanced by the sweet and nutty taste of the pine nuts. The red pepper flakes give the dish a gentle spicy kick without overpowering the other ingredients. This dish is not only delicious, but it is also relatively easy to prepare, making it a great option for a busy weeknight meal.

Check out the recipes below so you can choose the best recipe for yourself!

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.

LINGUINE WITH RED PEPPERS, GREEN ONIONS AND PINE NUTS



Linguine with Red Peppers, Green Onions and Pine Nuts image

Categories     Nut     Pasta     Pepper     Sauté     Vegetarian     Pine Nut     Bell Pepper     Noodle     Bon Appétit

Yield Makes 2 Servings; can be doubled

Number Of Ingredients 8

1 tablespoon olive oil
2 red bell peppers, cut into strips
6 green onions, cut into thin strips
2/3 cup whipping cream
1/2 cup dry white wine
1/4 cup grated Parmesan cheese
9 ounces fresh linguine
1/4 cup toasted pine nuts

Steps:

  • Heat oil in heavy large skillet over medium-high heat. Add peppers; sauté until crisp-tender, about 4 minutes. Add green onions and sauté 2 minutes. Transfer vegetable mixture to bowl. Add cream and wine to same skillet and simmer until mixture thickens, about 3 minutes. Mix in cheese and all but 1 cup vegetable mixture. Simmer sauce 2 minutes to blend flavors; season with salt and pepper.
  • Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup cooking liquid.
  • Return pasta to pot. Add sauce and toss to coat over medium heat, adding reserved cooking liquid by tablespoonfuls to moisten, if desired. Mound pasta on plates. Garnish with reserved 1 cup vegetables. Sprinkle with pine nuts.

LINGUINE WITH BROCCOLI RABE & PEPPERS



Linguine with Broccoli Rabe & Peppers image

Broccoli rabe is one of my favorite veggies. Since it cooks right with the pasta, you can multitask. Before you know it, dinner is served. -Gilda Lester, Millsboro, Delaware

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 11

1 pound broccoli rabe
1 package (16 ounces) linguine
3 tablespoons olive oil
2 anchovy fillets, finely chopped, optional
3 garlic cloves, minced
1/2 cup sliced roasted sweet red peppers
1/2 cup pitted Greek olives, halved
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
1/8 teaspoon salt
1/2 cup grated Romano cheese

Steps:

  • Cut 1/2 in. off ends of broccoli rabe; trim woody stems. Cut stems and leaves into 2-in. pieces. Cook linguine according to package directions, adding broccoli rabe during the last 5 minutes of cooking. Drain, reserving 1/2 cup pasta water., Meanwhile, in a large skillet, heat oil over medium-high heat. Add anchovies and garlic; cook and stir 1 minute. Stir in red peppers, olives, pepper flakes, pepper and salt., Add linguine and broccoli rabe to skillet; toss to combine, adding reserved pasta water as desired to moisten. Serve with cheese.

Nutrition Facts : Calories 429 calories, Fat 15g fat (4g saturated fat), Cholesterol 2mg cholesterol, Sodium 487mg sodium, Carbohydrate 60g carbohydrate (4g sugars, Fiber 5g fiber), Protein 17g protein.

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

LINGUINI WITH RAISINS, PINE NUTS AND BREAD CRUMBS



Linguini with Raisins, Pine Nuts and Bread Crumbs image

This pasta dish is based on a traditional recipe enjoyed in Liguria, Italy. I got this from Vegetarian Times, and changed it a bit.

Provided by Sharon123

Categories     European

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
1 medium shallot, chopped (or use green onion)
1 small onion, chopped
10 fresh basil leaves, cut into thin strips
1 pinch red pepper flakes
1/2 cup white wine
3/4 cup vegetable broth
1/3 cup golden raisin
8 ounces linguine
2 tablespoons pine nuts, toasted (To toast pine nuts, place in small, dry pan on medium heat and cook, shaking pan, until golden, 1 1/)
1 tablespoon toasted whole wheat bread crumbs
1 tablespoon parmesan cheese (or try my Vegetarian Parmazano "cheese"#60231)
1 tablespoon flax seed oil or 1 tablespoon olive oil

Steps:

  • Bring large pot of water to a boil.
  • Meanwhile, in medium saucepan, heat olive oil over medium-high heat.
  • Add shallot and onion and cook, stirring often, until lightly browned, 2 to 3 minutes.
  • Reduce heat to medium.
  • Add basil, pepper flakes and wine and cook, stirring occasionally, until thickened slightly, 2 to 3 minutes.
  • Add vegetable broth and raisins and simmer until heated through, about 5 minutes.
  • Add 1 tablespoon salt and pasta to boiling water, stirring to prevent sticking.
  • Cook pasta until just tender, about 8 minutes.
  • Drain well.
  • Add pine nuts, bread crumbs and Parmazan cheese to sauce; stir well.
  • Season to taste with salt and pepper.
  • Remove from heat.
  • Stir in flaxseed or olive oil.
  • Add pasta and toss to coat.
  • Serve hot.

LINGUINI WITH ROASTED BROCCOLI PESTO



Linguini with Roasted Broccoli Pesto image

This pasta was an effort to use up the rest of the veggies on hand, and turned out to be kind of amazing. Roasting the veggies in the oven makes all the difference for the pesto.

Provided by caterwauler

Categories     Main Dish Recipes     Pasta     Pesto Pasta Recipes

Time 45m

Yield 2

Number Of Ingredients 14

½ (16 ounce) package linguine pasta
1 large head broccoli, trimmed and chopped
½ cup pine nuts, chopped
¼ cup grated Parmesan cheese
5 cloves garlic, crushed
5 tablespoons extra-virgin olive oil , divided
2 tablespoons lemon-pepper seasoning
½ teaspoon chicken soup base (such as Better than Bouillon®)
1 teaspoon extra-virgin olive oil
2 medium tomatoes, chopped
1 teaspoon red pepper flakes
salt to taste
1 tablespoon butter
1 dash balsamic vinegar

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes.
  • Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
  • Combine broccoli and pine nuts in a baking dish. Add Parmesan cheese, garlic, 3 tablespoons olive oil, and lemon-pepper seasoning; toss to coat.
  • Bake in the preheated oven, removing every 5 minutes to stir, until broccoli is tender but still firm, 10 to 15 minutes.
  • Drain pasta, reserving 1 to 2 tablespoons of the cooking liquid. Mix cooking liquid with soup base in a small bowl; set aside. Return pasta to the pot.
  • Heat 1 teaspoon olive oil in a large skillet over high heat. Add tomatoes, red pepper flakes, and salt. Cook, stirring often until some of the liquid has reduced, 3 to 5 minutes. Reduce the heat to low and add broccoli mixture, 2 tablespoons olive oil, butter, and balsamic vinegar; stir to combine.
  • Transfer the entire vegetable mixture to the pasta pot. Add bouillon water, stir thoroughly, and serve immediately.

Nutrition Facts : Calories 1121 calories, Carbohydrate 108.3 g, Cholesterol 24.4 mg, Fat 65.9 g, Fiber 12 g, Protein 33.8 g, SaturatedFat 13.8 g, Sodium 1923.3 mg, Sugar 12.7 g

PASTA WITH SPICY BROCCOLI RABE AND PINE NUTS



Pasta With Spicy Broccoli Rabe and Pine Nuts image

Provided by Molly O'Neill

Categories     pastas, main course, side dish

Time 30m

Yield Four servings

Number Of Ingredients 10

2 bunches broccoli rabe (about 1 pound each), ends trimmed off, cut across into 1-inch pieces
1 pound penne
4 teaspoons olive oil
6 tablespoons pine nuts
8 cloves garlic, peeled and minced
4 tablespoons water
1/2 teaspoon dried red pepper flakes
2 teaspoons fresh lemon juice
2 teaspoons salt, plus more to taste
Freshly ground pepper to taste

Steps:

  • Bring a large pot of lightly salted water to the boil. Add the broccoli rabe and blanch for 1 minute. Drain and pat dry. Bring another large pot of salted water to the boil. Add the penne and cook until al dente, about 10 minutes.
  • Meanwhile, heat 2 teaspoons of the olive oil in a large nonstick skillet over medium heat. Add the pine nuts and cook, tossing frequently, until lightly toasted, about 2 minutes. Add the garlic and cook, stirring constantly, for 30 seconds. Add the broccoli rabe, the water and the red pepper flakes and cook until tender, about 5 minutes.
  • Drain the pasta and add the broccoli rabe mixture, the remaining 2 teaspoons olive oil, the lemon juice, salt and pepper to taste. Toss to combine. Divide among 4 plates and serve immediately.

Nutrition Facts : @context http, Calories 608, UnsaturatedFat 12 grams, Carbohydrate 96 grams, Fat 16 grams, Fiber 11 grams, Protein 24 grams, SaturatedFat 2 grams, Sodium 888 milligrams, Sugar 5 grams

LINGUINE WITH SPINACH



Linguine With Spinach image

This tasty dish - adapted from The Minimalist Cooks Dinner, by Mark Bittman (Broadway Books, 2001) - uses a good amount of spinach, which is great for boosting pregnancy-needed vitamins and minerals such as iron and folate. Spinach also contains more protein than most vegetables.

Provided by ElizabethKnicely

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 lb regular spaghetti or 1 lb multigrain spaghetti
1 -2 garlic clove, finely minced
1/2 teaspoon red pepper flakes (optional)
3 tablespoons extra virgin olive oil
1 lb fresh spinach, washed, with tough stems removed, and roughly chopped (or 1 8-ounce package frozen spinach, defrosted)
1/2 cup sun-dried tomato packed in oil, drained and chopped (or 1 pint sweet ripe cherry tomatoes, sliced)
1/4 cup pine nuts (optional)
salt, to taste
pepper, to taste
parmesan cheese, to taste

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta. Meanwhile, combine the garlic and red pepper flakes with the oil in a large bowl. When the pasta is nearly done, plunge the spinach into the water and cook until it wilts - less than a minutes. Drain pasta and spinach together quickly, then toss into the olive oil mixture. Add the tomatoes and pine nuts. Toss well, season with salt and pepper to taste, and serve with an ample topping of freshly grated Parmesan cheese.
  • Makes 4 to 6 servings.

Tips:

  • If you don't have pine nuts on hand, you can substitute another type of nut, such as walnuts or almonds.
  • Add a pinch of red pepper flakes for a little bit of heat.
  • To make the dish more flavorful, use freshly grated Parmesan cheese.
  • Serve the dish immediately after it is cooked, so that the pasta is still hot and the broccoli is still crisp.

Conclusion:

Linguine with broccoli, pine nuts, and red pepper flakes is a quick and easy weeknight meal that is packed with flavor. The broccoli is tender-crisp, the pine nuts add a nutty crunch, and the red pepper flakes give the dish a little bit of heat. This dish is also a great way to get your daily dose of vegetables. Serve it with a side salad or a piece of garlic bread for a complete meal.

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