LINGUINI WITH ROASTED BROCCOLI PESTO
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
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
BROCCOLI PESTO
This vibrant broccoli pesto is quick and easy to make! Whizz it together and toss it with pasta for a fresh, flavorful weeknight dinner.
Provided by Jeanine Donofrio
Categories Component
Number Of Ingredients 13
Steps:
- Bring a medium pot of water to boil and place a bowl of ice water nearby. Blanch the broccoli in the boiling water for 30 seconds, and then use a slotted spoon to scoop it into the ice water to stop the cooking process. Drain and pat dry.
- Place the broccoli into a food processor with the basil, olive oil, cheese, lemon juice and zest, garlic, salt, and several grinds of fresh pepper. Pulse until combined.
- If desired, toss the pesto with the cooked pasta. Serve with pine nuts, red pepper flakes, and additional cheese. Season to taste and serve.
BROCCOLI-WALNUT PESTO WITH PASTA
Low in cholesterol and high in vitamins, broccoli packs this pesto with extra nutritional value. Using walnuts instead of the traditional pine nuts is less expensive, subtracts calories and adds fiber. Serve over whole wheat pasta, or try brown rice pasta for a gluten-free option.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Spread the nuts out on a small baking pan and toast lightly, about 5 minutes. Set aside to cool.
- Pulse together 1/4 cup of the walnuts and the garlic in a food processor; add the broccoli, basil, broth, nutmeg, red pepper flakes if using, 3/4 teaspoon salt and the lemon juice, and pulse until just combined. Slowly drizzle in the oil through the feed tube with the processor running and puree until a slightly chunky sauce forms, scraping down the sides of the bowl as needed. Add 2 tablespoons of the cheese and pulse until incorporated.
- Cook the pasta in a large pot of salted water according to the package directions. Drain, reserving 1/2 cup of the cooking liquid.
- Toss the pasta with the pesto in the dry pot or a mixing bowl, along with some of the reserved cooking liquid. Add the remaining cooking liquid if needed and additional salt to taste.
- Transfer the pasta to individual bowls and sprinkle with the remaining 1 tablespoon cheese. Chop the remaining walnuts and scatter on top. Garnish with basil leaves and serve.
Nutrition Facts : Calories 410 calorie, Fat 15.5 grams, SaturatedFat 2 grams, Cholesterol 1 milligrams, Sodium 554 milligrams, Carbohydrate 57 grams, Fiber 8 grams, Protein 13 grams, Sugar 3 grams
SCALLOP AND BROCCOLI LINGUINE WITH PESTO CREAM
Dinner ready in 30 minutes! Enjoy this pasta made using scallops, vegetables - perfect if you love Italian cuisine.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- In Dutch oven or large saucepan, cook linguine as directed on package, adding broccoli during last 3 to 5 minutes of cooking time. Cook until linguine and broccoli are tender. Drain; return to Dutch oven. Cover to keep warm.
- Meanwhile, in large skillet, melt butter over medium-high heat. Add scallops and mushrooms; cook 3 minutes.
- In small bowl, combine half-and-half and flour; blend well. Add flour mixture to scallop mixture; cook and stir over medium heat until mixture is bubbly and thickened and scallops are opaque. Add scallop mixture and pesto to cooked linguine and broccoli; toss gently to coat.
Nutrition Facts : Fat 2, ServingSize 1 1/2 Cups
BROCCOLI PESTO PASTA
A new delicious version of the Italian favourite, pesto pasta, with broccoli
Provided by Good Food team
Categories Dinner, Main course, Pasta, Supper
Time 20m
Number Of Ingredients 8
Steps:
- Tip the pasta into a large pan of boiling salted water and cook according to pack instructions. Meanwhile, bring a smaller pan of salted water to the boil, add the broccoli and boil for 4 minutes.
- Drain the broccoli and return it to the pan. Lightly mash the broccoli with a potato masher or fork. Finely grate the garlic and zest the lemon, then mix into the broccoli with the chilli flakes and pine nuts. Cut the lemon in half and keep for later.
- Drain the pasta and return it to the pan. Stir in the broccoli pesto and squeeze over the juice of 1⁄2 lemon. Pour in the olive oil and generously season with salt and pepper. Spoon in the grated Parmesan, toss the pasta well and serve.
Nutrition Facts : Calories 604 calories, Fat 26 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 79 grams carbohydrates, Fiber 5 grams fiber, Protein 19 grams protein, Sodium 0.47 milligram of sodium
BROCCOLI PESTO
Delicious take on traditional pesto with a great creamy texture. Perfect with fusilli, bow ties, or hot baked French bread. Serve over grilled chicken too. DELICIOUS!
Provided by genalynne
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 20m
Yield 8
Number Of Ingredients 9
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 3 to 5 minutes.
- Blend steamed broccoli, basil, olive oil, Parmesan cheese, pine nuts, garlic, vegetable broth, cayenne pepper, salt, and black pepper in a blender until smooth and pourable.
Nutrition Facts : Calories 112 calories, Carbohydrate 3.3 g, Cholesterol 2.2 mg, Fat 10 g, Fiber 1 g, Protein 3.1 g, SaturatedFat 1.8 g, Sodium 54 mg, Sugar 0.7 g
BROCCOLI "PESTO" AND LINGUINE
Provided by Marian Burros
Categories dinner, easy, pastas, main course
Time 35m
Yield 2 servings
Number Of Ingredients 10
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
PASTA WITH BROCCOLI PESTO
Provided by Florence Fabricant
Categories weekday, pastas
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Steam the broccoli flowerets about three minutes, until tender but still bright green. Rinse under cold water, then drain and set aside. Put a large pot of salted water on the stove to boil for the pasta.
- When the broccoli is done, reserve four small flowerets for garnish and place the rest in the food processor along with the garlic and nuts. Process until finely ground.
- With the machine running, pour the olive oil into the food processor through the feed tube. Stop the machine, scrape the sides, season with salt and pepper and process briefly. Transfer the mixture to a dish and set aside.
- When the water is boiling, place the pototoes in the pot and boil for five minutes. Add the pasta, stir to separate the strands and cook until the pasta is al dente, about eight minutes. Drain potatoes and pasta together and transfer to a warm serving dish.
- Toss the pasta and potatoes with the pureed broccoli mixture. Divide the pasta among four shallow bowls and garnish each serving with a reserved broccoli floweret and serve immediately with Parmesan cheese on the side.
BROCCOLI PESTO LINGUINI
I threw this together to go with Recipe #114088 tonight for dinner. For the 1 cup pesto, I used 1 .5 ounce packet of Knorr Pesto Sauce Mix, prepared according to the package directions I don't know how it would taste with pesto made with fresh basil, as the packet really doesn't make a very strong flavored pesto. This dish worked well for us, and even my daughter who doesn't normally eat cooked broccoli loved it. Prep time is for making the Knorr Pesto, and trimming the broccoli.
Provided by SrtaMaestra
Categories Low Protein
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Add the salt and olive oil to the boiling water.
- Cook the linguini according to the package directions, adding the broccoli to the water the last 5-7 minutes of cooking time. (5 minutes if you want the broccoli to hold together, 7 minutes if you'd like the broccoli softer, so it breaks up and incorporates itself throughout the dish).
- Before draining, ladle about 1/2 cup of the cooking water into the prepared pesto.
- Drain the pasta and broccoli. Return to the kettle, and add the pesto. Stir to combine.
- Add half of the parmaesan cheese. Stir to incorporate. Add the remaining cheese, and stir together.
- Use tongs to serve. This is a great side dish for any herbed chicken dish.
Nutrition Facts : Calories 406.2, Fat 15.1, SaturatedFat 5.5, Cholesterol 22, Sodium 726.9, Carbohydrate 49.2, Fiber 4.4, Sugar 2.3, Protein 18.9
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