Monday, 20 January 2014

Lemon & Garlic Linguine with Broccoli

Lemon Garlic Linguine with Broccoli

If you took me out to an Italian restaurant, chances are high that I'd end up ordering something that looked a bit like this. Something with vibrant, simple flavours and lots of greens. Although I'm not sure I've ever been to a restaurant that put two kinds of broccoli on one plate (but it really works).

Cooking with HerbsThis dish was inspired by two different blogging challenges this month: Jacqueline's Pasta Please and Karen's Cooking with Herbs.

Pasta Please this month is hosted by The Spicy Pear, and the theme is pasta recipes with garlic. For Cooking with Herbs, the suggestion for January was to include some citrus. The idea of making a dish that combined lemon and garlic on one plate was just too delicious to resist, and so this recipe was born. Broccoli just felt like most the natural vegetable to accompany these flavours.

This dish requires a little attention to timing, as you don't want the pasta to be sitting around going cold, but other than needing to be awake to that, it's a very simple method.

Lemon Garlic Linguine with Broccoli

... and it didn't last long ...

Lemon Garlic Linguine with Broccoli

Lemon & Garlic Linguine
Serves 2

200g (8oz) linguine (dry weight)
200g (8oz) sprouting broccoli stalks

For the sauce:
1 small red onion
8 cloves garlic
1 lemon
100g (4oz) broccoli florets
4tbsp olive oil
handful flat leaf parsley
black pepper
  1. Finely chop the onion, and slice the garlic.
  2. Zest and juice the lemon. Reserve a small amount of zest for garnishing.
  3. Chop the regular broccoli florets into small bite-sized pieces. Trim the sprouting broccoli stalks, and consider halving any particularly large ones, but leave as large pieces.
  4. Heat half of the olive oil in a large frying pan over a medium heat, and add the onion, garlic, chopped broccoli florets, and lemon zest. (Really, do pick out a large pan, because you'll be adding the pasta to it later!)
  5. Meanwhile, cook the linguine according to the packet instructions (mine took 7 minutes) and steam the sprouting broccoli (about 5 mins). I did both at once by cooking the pasta in the base of my steamer pan, just to save on washing up!
  6. Reduce the heat on the frying pan once the onion is softened, and the broccoli tender and starting to brown. Add half of the lemon juice and season liberally with black pepper and parsley leaves.
  7. Drain the pasta and add to the frying pan, a little at a time, stirring through. (Don't worry if a small amount of pasta water also ends up in the frying pan.)
  8. Add the remaining olive oil and lemon juice, and mix thoroughly before removing from the heat.
  9. Serve on large plates along with the sprouting broccoli.
  10. Garnish with a little extra parsley and the reserved lemon zest.


Karen S Booth said...

Quite simply a stunning plate of food Rachel! Thanks for adding this to Cooking with Herbs, Karen

Tina Anand said...

Your linguine looks delicious. I'm a big broccoli fan so a thumbs up from me! Thank you for submitting this to January's Pasta Please challenge.

Chrystal Mahan said...

I would have to add a little something more for the husband and kiddo as they don't care for cooked broccoli but I know I would love this! So pretty and so simple. Stopping by from the SITSTribe! ~Chrystal @

Rachel said...

I'm not surprised it din't last long - it looks delcious!

Amee @DidSomeoneSayChocolate said...

Lemon and garlic is one of my favorite flavor combinations! I just had to pin this recipe. It looks and sounds amazing!

Maureen | Orgasmic Chef said...

I went to an Italian cooking class that cooked onions and garlic in butter for what seemed a year and then he tossed in overcooked leftover broccoli and it made the best sauce. He served some over fettucine and some over homemade gnocchi. Your dish brings me right back there. I must try this.

Christina @ It's a Keeper said...

Ummm...YUM! I'm drooling over this! Pinning now to make later this week! Stopping by from the SITS Tribe Challenge.

A Day in Candiland said...

This looks amazing. I don't know why I am doing this before dinner. I really love your blog and you do a great job with the pictures.

Jacky said...

I don't know why I've never thought about using two kinds of broccoli together! Thanks for this recipe. Looking forward to trying it. Stopping by from SITS tribe

Carole said...

This looks really delicious, Rachel! I'm pinning it to Pinterest to bookmark it for later! Just stopping by from this week's SITS Tribe Challenge. I can't wait to explore your blog further!

Meme said...

Your pictures look so appetizing! This looks like a great, healthy meal for a weeknight. I will have to try this soon.
Visiting from the SITS Tribe Challenge :)

Becky Jerdee said...

Mmmmmmmm.....I treated my grandsons to linguine for Christmas and they just loved whole-grain, non-bleached.

Becca @ Amuse Your Bouche said...

Garlic and lemon are such an amazing combination. Love the little flecks of red onion in this too :)

Jenne said...

Looks really tasty! Broccoli is amazing.

Alison L said...

MMM looks delicious! I'll have to try it!

Slamdunk said...

Looks delicious, Rachel.

Pasta is a staple dinner meal in our house. It is so versatile--just change the sauce and the veggy and it seems like there are endless combinations.

Blond Duck said...

Sounds good to me!

Amy at Ms. Toody Goo Shoes said...

This looks delicious, Rachel. I've been looking for a lemon and garlic pasta sauce...looks like I found it! Somehow, I thought I had subscribed to your blog by email weeks ago - I'm not sure that I did, so I am doing it right after I pin this recipe.

Rebecca Subbiah said...

looks tasty and so healthy great shot with some eaten too

Charlotte Klein said...

Dude. You take the best food pictures ever :) I would love to try this with some angel hair. YUM!

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