Linguini With Broccoli And Red Peppers Recipes

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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

LIDIA'S LINGUINI WITH BROCCOLI AND CLAM SAUCE



Lidia's Linguini With Broccoli and Clam Sauce image

I am posting this recipe by Lidia Matticchio Bastianich by request of one of the members of the Italian cooking forum. I have never had a chance to try it myself but it looks and sounds fabulous, just like everything Lidia prepares on her TV show. I am guessing about the preparation time so if anyone tries this recipe, please let me know how long it took to prepare!

Provided by Irmgard

Categories     European

Time 1h

Yield 6 serving(s)

Number Of Ingredients 7

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

Steps:

  • Cook the broccoli in a large saucepan of boiling salted water for 2 minutes, then drain and cool under cold running water.
  • Drain well and then chop coarsely.
  • Scrub and shuck the clams, reserving the liquid.
  • Strain the liquid, chop the clams, and combine them with the liquid.
  • Bring 6 quarts of salted water to a boil over high heat and add the linguini.
  • Return to a boil, stirring frequently.
  • Cook the pasta, partially covered and stirring occasionally, until almost al dente, about 6 minutes.
  • Heat the olive oil in a large skillet and add the garlic, cooking until golden, about 2 minutes.
  • Add the broccoli and crushed red pepper and cook until the broccoli sizzles, about 2 minutes.
  • Add the clams and their liquid and bring to a boil.
  • Ladle about 1/2 cup of the pasta water into the skillet.
  • Bring to a boil and then reduce to a simmer, cooking until the broccoli is tender, about 4 minutes.
  • 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 adjust 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 pot, 1 to 2 minutes.
  • Served drizzled with some of the extra virgin olive oil.

Nutrition Facts : Calories 521, Fat 20.1, SaturatedFat 2.8, Cholesterol 29.6, Sodium 64.4, Carbohydrate 62, Fiber 2.6, Sugar 1.4, Protein 22.4

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 Allrecipes Member

Categories     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

ITALIAN BROCCOLI WITH PEPPERS



Italian Broccoli with Peppers image

This healthy side dish goes with just about anything. And for a satisfying meal, we like it over pasta or grilled chicken or turkey breasts. -Maureen McClanahan, St. Louis, Missouri

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 10

4 cups fresh broccoli florets
1 medium sweet red pepper, julienned
1 medium sweet yellow pepper, julienned
1 tablespoon olive oil
1 garlic clove, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium ripe tomato, cut into wedges and seeded
1 tablespoon grated Parmesan cheese

Steps:

  • In a large saucepan, bring 6 cups water to a boil. Add broccoli; cook, uncovered, 3 minutes. Drain and immediately place broccoli in ice water. Drain and pat dry., In a large nonstick skillet, saute peppers in oil for 3 minutes or until crisp-tender. Add the broccoli, garlic, oregano, salt and pepper; cook 2 minutes longer. Add the tomato; heat through. Sprinkle with cheese.

Nutrition Facts : Calories 55 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 228mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

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.

PASTA WITH BROCCOLI, ROASTED PEPPERS, AND OLIVES



Pasta With Broccoli, Roasted Peppers, and Olives image

Simple enough, and a dynamite flavor combination! The lemon juice really pulls everything together. Adapted from" Field of Greens", by Annie Somerville. You can use fresh roasted peppers , but I usually use good quality bottled roasted peppers from the pantry. Omit the optional cheese to make it vegan.

Provided by zeldaz51

Categories     Vegan

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 10

1 red bell pepper, roasted, peeled and sliced into strips
2 tablespoons olive oil
3 garlic cloves, finely chopped
8 -10 kalamata olives, chopped
1 tablespoon fresh lemon juice
salt, pepper
8 ounces dried linguine or 8 ounces fettuccine pasta
3 cups broccoli (cut into 1 inch pieces)
2 tablespoons chopped fresh herbs (marjoram and chives work well, but use what you have)
grated parmesan cheese (optional) or romano cheese (optional)

Steps:

  • Heat a pot of salted water to cook the pasta, In a large skillet, heat the olive oil, then add the garlic and saute over medium-low for a minute, then add the pepper strips( and any juices), lemon juice, olives, and a pinch of salt, and a couple of grinds of pepper. Shut burner off until pasta is nearly cooked.
  • Cook the pasta in the salted water according to package directions, adding the broccoli pieces about two minutes before the pasta is done. Drain the pasta and broccoli, reserving 1/4 cup of water; add the reserved water to the skillet. Add the drained pasta and broccoli to the skillet with the fresh herbs and toss mixture over medium heat for 30 seconds or so to finish cooking.

Nutrition Facts : Calories 635.7, Fat 17.8, SaturatedFat 2.5, Sodium 184.7, Carbohydrate 100.9, Fiber 9.1, Sugar 8.1, Protein 19.8

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