Broccoli And Cauliflower Linguine
A vibrant vegetarian pasta dish featuring tender broccoli and cauliflower in a savory tomato-sherry sauce, finished with cheese and fresh herbs—perfect for a hearty, flavorful meal.
Ingredients
Instructions
- Sauté the broccoli, cauliflower, and garlic in olive oil for 3 minutes.
- Add the chopped tomatoes with juice, salt, basil, red pepper flakes, and bay leaves.
- Bring to a boil.
- Reduce heat and cook uncovered, stirring occasionally, for 20 minutes.
- Add the sherry and continue cooking for 3 minutes.
- Remove the bay leaves.
- Cook the linguine according to package directions; drain.
- Toss the hot pasta with the vegetable mixture, Romano cheese, and chopped cilantro or parsley.
Tips & Substitutions
For added flavor, consider roasting the broccoli and cauliflower before sautéing. You can substitute the Romano cheese with Parmesan if preferred. If you're looking for a gluten-free option, try using gluten-free linguine. Adjust the red pepper flakes for more or less heat based on your preference. This dish can also be a great base for adding proteins like chicken or shrimp for a heartier meal.
Serving Suggestions
Serve the Broccoli and Cauliflower Linguine with a sprinkle of additional Romano cheese on top for extra flavor. A side salad or garlic bread pairs well with this dish. For a complete meal, consider serving it alongside a light white wine. This dish is a fantastic option for vegetarians, making it a delightful addition to your collection of vegetarian recipes.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, gently warm in a skillet over medium heat, adding a splash of water or olive oil to prevent drying out. You can also microwave it in short intervals, stirring in between, to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Broccoli And Cauliflower Linguine contains roughly 321 calories, with 12g protein, 27g carbohydrates, and 21g fat. It is an excellent source of vitamin C (247% of the Daily Value), iron (92% of the Daily Value), and calcium (43% of the Daily Value), and a good source of dietary fiber and vitamin A. Note that it is relatively high in sodium, at 511mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen broccoli and cauliflower instead of fresh?
Yes, you can use frozen vegetables. Just be sure to thaw and drain them before sautéing. Frozen vegetables might require a slightly longer cooking time to soften properly, so adjust accordingly.
What can I substitute for dry sherry?
If you don't have dry sherry, white wine or vegetable broth can be used as a substitute. Both will add moisture and flavor, but the taste will be slightly different. Just ensure to use a good quality broth or wine to maintain the dish's integrity.
Can I add protein to this dish?
Absolutely! Grilled chicken or shrimp can be fantastic additions. Cook the protein separately and toss it with the pasta and vegetable mixture just before serving. This way, you can enhance the dish while keeping it balanced and flavorful.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).