Dinner Rush! Linguine with Roasted Broccoli and Walnuts
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I find few things in life to be as transformational as roasted broccoli. That’s right, I said it: transformational.
I’ve always been a big fan of the green machine (especially in the presence of cheese sauce, but that’s a recipe for another time). It has served me well in many a Chinese takeout container and is simply superb in a cream soup.
It’s not until you roast it, though, that your eyes are finally opened wide and you realize just what you’ve been missing. Deeply caramelizing the tender ends of a broccoli floret not only makes them crunch a little when bitten into, it awakens a hearty, almost meaty flavor that otherwise lies dormant in one of America’s favorite go-to vegetables. Word to the wise: Don’t rush the roasted broccoli. The deeper and darker it caramelizes, the more payoff you’ll have at the dinner table.
Try it alongside toasted walnuts and a balsamic glaze that harmonizes so well you’ll be salivating for the next Meatless Monday.
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Preheat an oven to 425 degrees F. Place a large pot of salted water over high heat and bring it to a boil.
Arrange the broccoli florets on a baking sheet and toss them with about 2 tablespoons of olive oil and some salt and pepper. Roast the broccoli, turning once, until tender and caramelized, about 20 minutes. Arrange the chopped walnuts on a small baking sheet and toast them until golden brown and aromatic, 8 to 10 minutes.
Drop the pasta into the boiling water and cook it until al dente according to package directions. When the pasta is ready, reserve 1/2 cup of the starchy cooking water and drain the pasta well. Reserve.
While the pasta is cooking, place a large saute pan over medium heat with the remaining 2 tablespoons of olive oil. Add the shallots, red pepper flakes and rosemary to the pan, and cook until the shallots are tender, about 2 minutes. Add the garlic and cook for 1 minute. Add the balsamic vinegar, honey and reserved pasta-cooking water to the pan. Increase the heat to medium-high. Simmer the liquid until thickened and reduced by half, 6 to 8 minutes. Season the sauce with salt and pepper, and discard the rosemary sprigs.
To serve, toss the linguine with the balsamic reduction, broccoli and walnuts. Garnish with cheese.
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Patrick W. Decker’s life revolves around food. Always has, probably always will. As a graduate of The Culinary Institute of America and past member of the culinary teams for Food Network & Cooking Channel stars Rachael Ray, Sandra Lee, Marc Forgione and Bobby Deen, he now works as a food writer and content producer in NYC by day and a recipe developer at his home in New York’s Hudson Valley by night. You can see what he’s up to by following him on Twitter & Instagram at @patrickwdecker or visiting his website at patrickwdecker.com .