Linguine with Broccoli Rabe & Peppers

Ingredients

  • 1 pound broccoli rabe
  • 1 package (16 ounces) linguine
  • 3 tablespoons olive oil
  • 2 anchovy fillets, finely chopped, optional
  • 3 garlic cloves, minced
  • 1/2 cup sliced roasted sweet red peppers
  • 1/2 cup pitted Greek olives, halved
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 1/2 cup grated Romano cheese

Vegetarian Linguine

Ingredients

  • 6 ounces uncooked linguine
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 2 medium zucchini, thinly sliced
  • 1/2 pound fresh mushrooms, sliced
  • 1 large tomato, chopped
  • 2 green onions, chopped
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup shredded provolone cheese
  • 3 tablespoons shredded Parmesan cheese
  • 2 teaspoons minced fresh basil

Mediterranean Shrimp Linguine

Ingredients

  • 1 package (16 ounces) linguine
  • 2 pounds uncooked medium shrimp, peeled and deveined
  • 1 medium onion, chopped
  • 6 tablespoons olive oil
  • 4 garlic cloves, minced
  • 1 cup chopped roasted sweet red peppers
  • 2 cans (2-1/4 ounces each) sliced ripe olives, drained
  • 1/2 cup minced fresh parsley
  • 1/2 cup white wine or chicken broth
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • 3/4 cup crumbled feta cheese
  • 2 tablespoons lemon juice

Chicken Tetrazzini Casserole

Ingredients

  • 1 lb. linguine
  • 3 tbsp. butter, divided
  • 2 cloves garlic, minced
  • 1 c. mushrooms, thinly sliced
  • 1 lb. boneless skinless chicken breasts
  • 2 tbsp. all-purpose flour
  • 1 1/2 c. low-sodium chicken broth
  • 1 c. heavy cream
  • Kosher salt
  • Freshly ground black pepper
  • 2/3 c. freshly grated Parmesan

Directions

  1. Preheat oven to 350°. Prepare linguine according to package instructions. Drain and transfer to baking dish.
  2. In a large skillet over medium heat, melt 1 tablespoon butter. Cook garlic until fragrant, 1 minute, then add mushrooms and cook until golden and moisture is released. Add chicken and cook, stirring, until lightly golden, 5 minutes. Transfer mushrooms and chicken to baking dish.
  3. Return skillet to medium heat and melt remaining 2 tablespoons butter. Whisk in flour until completely combined, then slowly whisk in broth and bring to a simmer. Pour in heavy cream and bring to simmer over low heat, stirring occasion- ally and allowing sauce to thicken, about 10 minutes.
  4. Pour sauce over mixture and season with salt and pepper. Toss to combine. Sprinkle with Parmesan and bake until sauce is bubbling and cheese is golden, 25 minutes.