Linguini with Roasted Broccoli Pesto

Use that head of broccoli in your fridge to make an amazing roasted broccoli pesto that is served with sauteed tomatoes over linguini, making a tasty dinner the family will love.

• Preparation Time: 25 mins
• Cooking Time: 20 mins
• Total Time: 45 mins
• Calories: 1121 Calories

Ingredients

• 1 tablespoon butter
• salt to taste
• ¼ cup grated Parmesan cheese
• 1 teaspoon red pepper flakes
• 5 cloves garlic, crushed
• 2 medium tomatoes, chopped
• 2 tablespoons lemon-pepper seasoning
• 1 teaspoon extra-virgin olive oil
• ½ (16 ounce) package linguine pasta
• 5 tablespoons extra-virgin olive oil , divided
• ½ teaspoon chicken soup base (such as Better than Bouillon®)
• 1 large head broccoli, trimmed and chopped
• ½ cup pine nuts, chopped
• 1 dash balsamic vinegar (Optional)

Recipe Instructions

Step 1

Meanwhile, preheat the oven to 400 degrees F (200 degrees C).

Step 2

Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes.

Step 3

Combine broccoli and pine nuts in a baking dish. Add Parmesan cheese, garlic, 3 tablespoons olive oil, and lemon-pepper seasoning; toss to coat.

Step 4

Bake in the preheated oven, removing every 5 minutes to stir, until broccoli is tender but still firm, 10 to 15 minutes.

Step 5

Drain pasta, reserving 1 to 2 tablespoons of the cooking liquid. Mix cooking liquid with soup base in a small bowl; set aside. Return pasta to the pot.

Step 6

Heat 1 teaspoon olive oil in a large skillet over high heat. Add tomatoes, red pepper flakes, and salt. Cook, stirring often until some of the liquid has reduced, 3 to 5 minutes. Reduce the heat to low and add broccoli mixture, 2 tablespoons olive oil, butter, and balsamic vinegar; stir to combine.

Step 7

Transfer the entire vegetable mixture to the pasta pot. Add bouillon water, stir thoroughly, and serve immediately.