Best 2 Elbow Macaroni With Pine Nuts Lemon And Fennel Recipes

In a symphony of flavors, elbow macaroni harmonizes perfectly with toasted pine nuts, the vibrant zest of lemon, and the subtle anise notes of fennel. This delightful dish, hailing from the Mediterranean, captures the essence of simplicity while delivering a taste experience that is both comforting and elegant. Accompanying this main recipe are tantalizing variations that cater to diverse preferences. For those seeking a vegetarian delight, the vibrant green of asparagus and tender mushrooms grace the pasta, while the addition of succulent shrimp or briny feta cheese transforms it into a seafood or vegetarian feast. Each variation promises a unique culinary adventure, inviting you to explore the versatility of this classic pasta dish.

Here are our top 2 tried and tested recipes!

ELBOW MACARONI WITH CRISPY BREADCRUMBS AND BROCCOLI

Elbow Macaroni with Crispy Breadcrumbs and Broccoli image

"Even the pickiest children will like this pasta."

Provided by Geoffrey Zakarian

Categories main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

Kosher salt
6 tablespoons extra-virgin olive oil, plus more for drizzling
1/2 cup panko breadcrumbs
Finely grated zest of 1 lemon
2 tablespoons chopped fresh Italian parsley
3 cups elbow macaroni (about 12 ounces)
1 head broccoli, cut into small florets (about 4 cups)
1 clove garlic, finely chopped
1/4 teaspoon red pepper flakes
1 cup chicken stock
1 cup freshly grated parmigiano-reggiano

Steps:

Bring a large pot of salted water to a boil. Meanwhile, in a large skillet over medium heat, add 2 tablespoons olive oil. Add the breadcrumbs and toast, stirring constantly, until they are crisp and golden, 4 to 5 minutes, taking care not to let them burn. Scrape into a small bowl and toss with the lemon zest and parsley and then season with salt.
Add the pasta to the boiling water and cook according to the package directions until al dente while you make the sauce. Wipe out the skillet used to toast the breadcrumbs and return it to medium-high heat. Add the remaining 4 tablespoons olive oil and, when the oil is hot, add the broccoli and toss to coat. Saute until it turns bright green, 2 to 3 minutes, then add the garlic and pepper flakes. Cook until the garlic is fragrant, about 1 minute, then pour in the stock. Simmer until the broccoli is tender, 5 to 6 minutes.
When the pasta is done, scoop it out of the water with a spider or a small strainer and add directly to the sauce, reserving the pasta water. Simmer the pasta with the sauce just to blend the flavors, 1 to 2 more minutes, then drizzle with a tablespoon or so of olive oil and toss again.
If the sauce seems dry, add up to 1/2 cup pasta water. Off the heat, stir in the cheese. Serve in warmed bowls and sprinkle with the breadcrumb mixture.

PASTA WITH PINE NUTS, BROCCOLI, SARDINES & FENNEL

Pasta with pine nuts, broccoli, sardines & fennel image

A typically Sicilian flavour combination - sweet raisins, spicy olive oil, crunchy pine nuts and salty fish

Provided by John Torode

Categories Dinner, Main course

Time 30m

Number Of Ingredients 11

Ingredients

4 tbsp extra-virgin olive oil , plus a splash
500g bucatini or long pasta, like spaghetti
500g purple sprouting broccoli , stalks halved if very large
2 red onions , sliced
4 garlic cloves , thinly sliced
1 small fennel bulb , very thinly sliced
50g salted sardine , or good-quality canned sardines in oil
25g pine nut
25g raisin
juice and zest ½ lemon
chilli flakes

Steps:

Bring a large pan of water to the boil, with a splash of oil, then add the pasta. Cook following pack instructions, adding the broccoli for the final 5 mins.
Meanwhile, gently heat the oil in a large pan. Add the onions and sliced garlic, and cook slowly for 2 mins. Add the fennel and cook for a couple more mins, until softened. Flake the sardines into the pan and stir around for a few more mins to break them up.
Tip the pasta and broccoli into the pan with the pine nuts, raisins and lemon juice. Toss together to let the pasta absorb the oil, season well and serve immediately, scattered with lemon zest and chilli flakes.

Nutrition Facts : Calories 462 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 18 grams protein, Sodium 0.1 milligram of sodium

Tips:

Prep the ingredients in advance: Chop the vegetables, nuts, and herbs before you start cooking to save time.
Use a large skillet or Dutch oven: This will give the pasta plenty of room to cook and absorb the sauce.
Don't overcrowd the pan: If you're cooking a lot of pasta, cook it in batches to prevent it from sticking together.
Cook the pasta al dente: This means cooking it until it's just tender, but still has a slight bite to it.
Reserve some of the pasta cooking water: This can be used to thin out the sauce or to add moisture to the dish if it's too dry.
Add the vegetables and nuts at the end of cooking: This will prevent them from becoming overcooked and mushy.
Season the dish to taste: Add salt, pepper, and other seasonings as desired.
Serve the pasta immediately: This is when it's at its best.

Conclusion:

Elbow macaroni with pine nuts, lemon, and fennel is a delicious and easy-to-make pasta dish that's perfect for a weeknight meal. The combination of flavors and textures is sure to please everyone at the table. This dish is also a great way to use up leftover pasta. Simply cook the pasta according to the package directions, then follow the recipe. You can also add other vegetables to the dish, such as chopped zucchini, bell peppers, or mushrooms. This recipe is a great example of how simple ingredients can be combined to create a delicious and satisfying meal. It's also a reminder that you don't need to be a gourmet chef to cook a great meal.