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Linguine with Broccoli and Romesco Sauce

May 17, 2017 by Edyta 10 Comments

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Edyta
Author at Eating European
Recipe developer, photographer and the writer behind the Eating European food blog of European and Mediterranean healthy and delicious recipes
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Latest posts by Edyta (see all)
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Linguine with Broccoli and Romesco Sauce is an amazing pasta dish with a uniquely Spanish twist. Freshly cooked linguine is tossed with broccoli and a sauce made of roasted red peppers, tomatoes, onions and toasted almonds. Simply delicious.

Linguine with Broccoli and Romesco Sauce is an amazing pasta dish with a uniquely Spanish twist. Freshly cooked linguine is tossed with broccoli and a sauce made of roasted red peppers, tomatoes, onions and toasted almonds. Simply delicious.Linguine with Broccoli and Romesco Sauce is among my absolute favorite pasta dishes ever. If you ever want to try a pasta with a different flavor then your traditional Italian one, look no further. This one will surely find a place on your hit list.

I kid you not…the Romesco sauce is really out of this world! If you’re an avid follower of this blog, you may recollect that I wrote about this Romesco sauce in one of my previous posts. One key here is to roast your red peppers. Do not use the jared ones; as you may find recommended in a lot of quick Romesco recipes. I just don’t think it can achieve the same deep flavor. Don’t get me wrong I do like shortcuts as much as the next person, but in this instance the little extra effort is rewarded. It doesn’t take long to roast the peppers and other veggies, but the ultimate outcome is outstanding.

Linguine with Broccoli and Romesco Sauce is an amazing pasta dish with a uniquely Spanish twist. Freshly cooked linguine is tossed with broccoli and a sauce made of roasted red peppers, tomatoes, onions and toasted almonds. Simply delicious.

I made this pasta with quickly steamed broccoli but you can roast them too for a deeper flavor.

Here are some ideas how you can alter this recipe:

  • Roast broccoli instead of steaming;
  • Use penne or fusilli instead of linguine;
  • Add tuna, chicken or grilled shrimp;
  • Use green beans instead of broccoli;
  • Add olives (the olives are amazing when they are heat up – you can try them in this Mediterranean Chicken Stew with Sweet Potatoes, Beans and Olives)

As you can see this is a good recipe to tailor to your liking.

Linguine with Broccoli and Romesco Sauce is an amazing pasta dish with a uniquely Spanish twist. Freshly cooked linguine is tossed with broccoli and a sauce made of roasted red peppers, tomatoes, onions and toasted almonds. Simply delicious.

I found this recipe for Pasta with Green Beans, Tuna, Olives and Romesco in “The Mediterrasian Way” cookbook few years ago, right before Thanksgiving. I was hosting for the holidays and had about 5 family members coming over the night before Thanksgiving. I was preparing most of the dishes for Thanksgiving so I didn’t want to spend a lot of time cooking dinner in the kitchen the night before. So I made this Romesco sauce the day before. When everyone arrived I cooked penne and green beans, opened a can of tuna, tossed everything together with the Romesco and the dinner was ready. Everybody really loved it and it almost stole the show from Thanksgiving dinner the next day.

So if you find yourself needing to have a quick dinner on the table, prepare the Romesco sauce the day before and then use my recipe for this amazing Linguine with Broccoli and Romesco Sauce and you will be done in no time.

 

Linguine with Broccoli and Romesco Sauce is an amazing pasta dish with a uniquely Spanish twist. Freshly cooked linguine is tossed with broccoli and a sauce made of roasted red peppers, tomatoes, onions and toasted almonds. Simply delicious.

Linguine with Broccoli and Romesco Sauce

Linguine with Broccoli and Romesco Sauce is an amazing pasta dish with a uniquely Spanish twist. Freshly cooked linguine is tossed with broccoli and a sauce made of roasted red peppers, tomatoes, onions and toasted almonds. Simply delicious.
5 from 3 votes
Print Pin Rate
Course: Dinner
Cuisine: Italian, Spanish
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6
Calories: 305kcal
Author: Edyta

Ingredients

  • 1 lbs pasta linguine
  • 2 cups broccoli cut up
  • 1,5 cup Romesco Sauce
  • 1 tbsp chives chopped

Instructions

  • In a small sauce pan heat up water, and once boiling add broccoli and steam for about 3 minutes (less or more if you prefer firmer or softer)
  • Bring the large pot of salty water to boil on a high heat, add pasta and cook until tender for 8-10 minutes
  • In a frying pan heat up Romesco Sauce, add pasta, broccoli and stir together 
  • Serve sprinkled with chopped chives

Notes

You can roast broccoli for 10 minutes in the oven heat up to 400 F instead of steaming.
You can use this Romesco Sauce recipe

Nutrition

Calories: 305kcal | Carbohydrates: 61g | Protein: 11g | Fat: 1g | Sodium: 335mg | Potassium: 467mg | Fiber: 4g | Sugar: 5g | Vitamin A: 475IU | Vitamin C: 31.6mg | Calcium: 38mg | Iron: 1.8mg
Tried this recipe?Show me @eatingeuropean or tag #eatingeuropean!

 

Nutrition Facts
Linguine with Broccoli and Romesco Sauce
Amount Per Serving
Calories 305 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 335mg15%
Potassium 467mg13%
Carbohydrates 61g20%
Fiber 4g17%
Sugar 5g6%
Protein 11g22%
Vitamin A 475IU10%
Vitamin C 31.6mg38%
Calcium 38mg4%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.

Linguine with Broccoli and Romesco Sauce is an amazing pasta dish with a uniquely Spanish twist. Freshly cooked linguine is tossed with broccoli and a sauce made of roasted red peppers, tomatoes, onions and toasted almonds. Simply delicious.

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Chicken Tomato Basil Rigatoni Recipe - super simple weeknight rigatoni pasta meal with chicken, smothered in delicious tomato basil sauce. Quick and easy, ready in 30 minutes.

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Quinoa pasta with No-cook tomato sauce

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Filed Under: Dinner, European Recipes, Mediterranean, Pasta, Quick and Easy Dinner Ideas, Vegetarian

Previous Post: « Greek Panzanella Salad with Garlic Lemon Vinaigrette
Next Post: Cacio e Pepe Zucchini Noodles – healthy cheesy “pasta” »

Reader Interactions

Comments

  1. Luci's Morsels

    May 24, 2017 at 11:08 am

    5 stars
    This looks so yummy and I love that it is nearly guilt free at just barely over 300 calories per serving. I cannot wait to try this. Thank you for sharing. Luci’s Morsels | fashion. food. frivolity.

    Reply
    • Edyta

      May 24, 2017 at 11:13 am

      Thanks Luci!

      Reply
  2. Elaine @ Dishes Delish

    May 24, 2017 at 11:12 am

    5 stars
    This recipe looks delicious and super easy! I love broccoli and pasta paired together!!

    Reply
    • Edyta

      May 24, 2017 at 11:13 am

      Thanks Elaine

      Reply
  3. Kim @ Three Olives Branch

    May 24, 2017 at 11:18 am

    5 stars
    I am a pasta freak, this looks amazing!

    Reply
    • Edyta

      May 24, 2017 at 12:41 pm

      Thanks Kim!

      Reply
  4. Lindsay Cotter

    May 24, 2017 at 11:47 am

    Loving the Spanish twist on this dish! That sauce! Sounds so delicious! Will have to try this with gluten free linguine!

    Reply
    • Edyta

      May 24, 2017 at 12:41 pm

      Thanks Lindsay. I’m sure quinoa pasta would really well with this sauce.

      Reply
  5. Neena | Paint the Kitchen Red

    May 24, 2017 at 11:54 am

    5 stars
    This recipe has my favorite ingredients – I love roasted veggies – there’s to comparison! And so simple. Thanks for sharing this – I’m making this!

    Reply
    • Edyta

      May 24, 2017 at 12:42 pm

      Great, thanks so much Neena.

      Reply

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Hi, I'm Edyta. I’m a recipe developer, photographer, and writer behind the Eating European food blog of European and Mediterranean healthy and delicious recipes. I consider myself a home chef with a cultivated passion for amazing food.
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