Broccoli with Linguine
Elevate weeknight dinners with this simple yet satisfying Broccoli with Linguine recipe, a perfect harmony of tender pasta and vibrant broccoli florets tossed in a fragrant garlic olive oil sauce. Ready in just 30 minutes, this vegetarian dish combines the subtle heat of optional red pepper flakes with the creamy richness of Parmesan cheese, creating a comforting meal that’s big on flavor and short on effort. A splash of fresh lemon juice adds a zesty brightness to balance the earthy undertones, while reserved pasta water ensures every strand of linguine is perfectly coated. Serve this quick and wholesome pasta recipe as a light main course or a flavorful side dish, and watch it become a household favorite. Keywords: broccoli with linguine, vegetarian pasta recipe, quick weeknight dinners, garlic olive oil pasta, broccoli linguine recipe.
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Recipe Information
Ingredients
- 12 oz Linguine pasta
- 4 cups Broccoli florets
- 3 tbsp Olive oil
- 4 count Garlic cloves, minced
- 0.25 tsp Red pepper flakes (optional)
- 1 tsp Salt
- 0.5 tsp Freshly ground black pepper
- 0.5 cup Grated Parmesan cheese
- 1 tbsp Fresh lemon juice (optional)
Instructions
Bring a large pot of salted water to a boil over medium-high heat.
Add the linguine to the boiling water and cook according to the package instructions until al dente, typically 8-10 minutes.
While the pasta is cooking, prepare the broccoli by cutting it into bite-sized florets if not already done.
During the last 3 minutes of pasta cooking, add the broccoli florets to the same pot. Let them cook together until the pasta is al dente and the broccoli is bright green and tender.
Reserve 1 cup of the pasta water and then drain the pasta and broccoli in a colander. Set aside.
In the same pot used for the pasta, heat the olive oil over medium heat.
Once the oil is shimmering, add the minced garlic and red pepper flakes (if using). Sauté for about 1-2 minutes, stirring constantly to prevent burning.
Lower the heat and return the drained pasta and broccoli to the pot.
Toss well to combine with the garlic oil. Add in reserved pasta water, a few tablespoons at a time, to help coat the pasta and keep it from being dry.
Season with salt and freshly ground black pepper to taste.
Stir in the grated Parmesan cheese and toss again to distribute evenly.
If desired, drizzle fresh lemon juice over the pasta for a touch of brightness.
Serve immediately, garnished with extra Parmesan cheese and a pinch of red pepper flakes if you like.
Nutrition Facts
Calories |
294 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.0 g | 18% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 683 mg | 30% | |
| Total Carbohydrate | 32.4 g | 12% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 1.9 g | ||
| Protein | 12.2 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 166 mg | 13% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 82 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
