Description
This Green Olive Linguine with Broccolini & Breadcrumbs is a vibrant and flavorful pasta dish perfect for a quick, satisfying dinner. The linguine is tossed with tender broccolini, briny green olives, garlic, and a zesty lemon dressing, topped with crunchy toasted breadcrumbs and a sprinkle of Parmesan for a delightful texture contrast and burst of flavor.
Ingredients
Scale
Pasta and Vegetables
- 8 ounces linguine pasta
- 2 cups broccolini, trimmed and cut into bite-sized pieces
- 1 cup green olives, pitted and sliced
Seasonings and Toppings
- 3 tablespoons olive oil
- 2-3 cloves garlic, minced
- 1 teaspoon red pepper flakes (optional)
- Zest of 1 lemon
- Juice of 1 lemon
- 1 cup breadcrumbs (preferably whole wheat)
- ¼ cup grated Parmesan cheese (optional)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the linguine: Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente, about 8-10 minutes. Drain and reserve ½ cup of pasta water.
- Sauté broccolini and garlic: While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sauté for 1 minute until fragrant. Add the broccolini and cook, stirring occasionally, until tender and bright green, about 4-5 minutes.
- Toast the breadcrumbs: In a separate small skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the breadcrumbs and toast, stirring frequently, until golden brown and crunchy, about 3-4 minutes. Remove from heat and mix in the Parmesan cheese if using.
- Combine pasta ingredients: Add the cooked linguine and sliced green olives to the skillet with the broccolini. Toss gently to combine. Add the lemon zest, lemon juice, and some reserved pasta water as needed to loosen the sauce. Season with salt and pepper to taste.
- Serve and garnish: Divide the pasta among plates, sprinkle generously with the toasted breadcrumbs and chopped fresh parsley. Serve immediately for best texture and flavor.
Notes
- To make this dish vegan, omit the Parmesan cheese or substitute with a vegan alternative.
- If green olives are not available, you can substitute with Kalamata olives for a different flavor.
- The red pepper flakes are optional and can be adjusted based on your heat preference.
- Using whole wheat breadcrumbs adds extra fiber and a nuttier taste.
- Reserve some pasta water to adjust the consistency of the sauce as needed.
