Linguini with Artichokes and Broccoli Rabe
Elevate your pasta night with this vibrant Linguini with Artichokes and Broccoli Rabe recipe, a delightful medley of fresh, zesty, and savory flavors. Tender linguini pairs perfectly with earthy broccoli rabe and tangy artichoke hearts, while a lemon-infused olive oil sauce infused with fragrant garlic and a hint of crushed red pepper flakes ties it all together. Finished with a generous sprinkling of freshly grated Parmesan, this wholesome dish comes together in just 40 minutes, making it an ideal weeknight dinner or elegant meal for entertaining. Packed with nutritious greens and a bright citrus kick, this recipe is a must-try for lovers of Mediterranean-inspired cuisine. Serve it with a crisp glass of white wine for a truly indulgent experience!
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Recipe Information
Ingredients
- 12 ounces linguini
- 1 bunch broccoli rabe
- 14 ounces artichoke hearts (canned or jarred, quartered)
- 3 tablespoons olive oil
- 4 cloves garlic cloves, thinly sliced
- 0.5 teaspoons crushed red pepper flakes
- 1 whole lemon, zested and juiced
- 0.5 cups Parmesan cheese, freshly grated
- 1 teaspoon salt
- 0.5 teaspoons black pepper, freshly ground
- 1 gallon water (for blanching broccoli rabe)
- 2 cups ice (for ice bath)
Instructions
Bring a large pot of salted water to boil over high heat. Prepare an ice bath by filling a large bowl with cold water and ice cubes.
Trim the ends of the broccoli rabe and chop it into 2-inch pieces. Blanch the pieces in the boiling water for 2 minutes, then transfer them immediately to the ice bath to stop the cooking process. Once cooled, drain and pat dry.
In the same pot, cook the linguini according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the sliced garlic and sauté for 1 minute, or until fragrant. Stir in the crushed red pepper flakes.
Add the drained artichoke hearts to the skillet and cook for 3-4 minutes, until slightly browned. Stir in the broccoli rabe and cook for another 2 minutes, ensuring the vegetables are evenly coated in the oil.
Add the cooked linguini to the skillet and toss to combine. Stir in the reserved pasta water, a few tablespoons at a time, until the pasta is coated in a light sauce.
Remove the skillet from heat. Stir in the lemon zest, lemon juice, grated Parmesan, salt, and black pepper. Toss until well combined.
Taste and adjust seasonings as needed. Serve immediately, garnished with additional Parmesan if desired.
Nutrition Facts
Calories |
1742 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.7 g | 103% | |
| Saturated Fat | 28.6 g | 143% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 5494 mg | 239% | |
| Total Carbohydrate | 178.1 g | 65% | |
| Dietary Fiber | 35.9 g | 128% | |
| Total Sugars | 9.3 g | ||
| Protein | 84.1 g | 168% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1814 mg | 140% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 1628 mg | 35% | |
*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.
