Best 3 Linguini With Roasted Broccoli Pesto Recipes

Indulge in a culinary delight with our tantalizing linguini with roasted broccoli pesto recipe, a symphony of flavors that will elevate your taste buds. This delectable dish combines the vibrant green of roasted broccoli with the nutty richness of pesto, creating a vibrant and flavorful sauce that perfectly coats tender linguini pasta.

As an added bonus, we've included three additional delectable recipes to satisfy your culinary cravings: a refreshing roasted cherry tomato and goat cheese salad that bursts with tangy sweetness, a hearty and flavorful Tuscan kale and sausage soup that's perfect for chilly days, and a rich and indulgent chocolate mousse that will satisfy your sweet tooth.

Each recipe has been carefully curated to provide a diverse culinary experience, from the savory and satisfying main course to the light and refreshing salad, the hearty and comforting soup, and the decadent and delightful dessert.

So, embark on this culinary journey, savor the vibrant flavors of linguini with roasted broccoli pesto, and explore the other enticing recipes in this article. Let your taste buds dance with joy as you indulge in these culinary creations.

Here are our top 3 tried and tested recipes!

LINGUINE WITH ROASTED VEGETABLES AND PESTO

Linguine with Roasted Vegetables and Pesto image

Add something tasty to your family's Italian dinner! Serve pasta made with roasted veggies - ready in 45 minutes.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 6

Number Of Ingredients 9

Ingredients

Cooking spray
1 large or 2 medium onions, cut into wedges and separated
3 medium red, green or yellow bell peppers, cut into 1-inch pieces
1 package (8 oz) whole mushrooms, cut into fourths
1/2 teaspoon salt
1 cup cherry tomatoes, cut in half, or cut-up tomatoes
12 oz uncooked linguine
1/3 cup basil pesto
1/4 cup shredded Parmesan cheese (1 oz)

Steps:

Heat oven to 425°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Arrange onion pieces in baking dish. Bake 10 minutes. Add bell peppers and mushrooms to onions; spray with cooking spray and sprinkle with salt. Bake 15 minutes. Stir in tomatoes. Bake about 5 minutes longer or until vegetables are tender.
Meanwhile, cook and drain linguine as directed package.
Stir pesto into roasted vegetables. Place linguine on large serving platter. Top with vegetable mixture and cheese.

Nutrition Facts : Calories 350, Carbohydrate 55 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 6 g, Protein 13 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 6 g, TransFat 0 g

BROCCOLI-WALNUT PESTO WITH PASTA

Broccoli-Walnut Pesto With Pasta image

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

Ingredients

1/3 cup walnut halves
1/2 cup packed fresh basil leaves, plus a few sprigs, for garnish
1 clove garlic, smashed
1 1/2 cups chopped raw broccoli florets and tender stems (about 4 ounces)
1/4 cup low-sodium vegetable broth
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon red pepper flakes, optional
Kosher salt
Juice of 1/2 small lemon (1 tablespoon)
2 tablespoons extra-virgin olive oil
3 tablespoons freshly grated Parmigiano-Reggiano, Romano or grana padano cheese
10 ounces whole wheat or tri-color fusilli

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

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

Ingredients

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

Tips:

To achieve the perfect roasted broccoli, cut the florets into even-sized pieces to ensure even cooking. Toss them with a mixture of olive oil, salt, and pepper for a simple yet flavorful dish.
For a creamy and flavorful pesto, use a combination of basil, pine nuts, parmesan cheese, garlic, and olive oil. Adjust the amount of olive oil to achieve your desired consistency.
When cooking the linguine, make sure to salt the water generously. This will help enhance the flavor of the pasta and create a more satisfying dish.
To ensure the pasta is cooked al dente, taste it before draining. It should be slightly firm to the bite, with a slight resistance when you chew it.
If you prefer a vegetarian version, you can easily omit the chicken from this recipe. The roasted broccoli and pesto provide ample flavor and protein.

Conclusion:

This linguine recipe with roasted broccoli and pesto is a delightful and versatile dish that combines the flavors of roasted vegetables, creamy pesto, and tender pasta. It's perfect for a weeknight meal, a light lunch, or even a special occasion. With its vibrant colors and delicious taste, this dish is sure to impress your friends and family. So, grab your ingredients and try out this recipe today!