Green Olive Linguine with Broccolini & Breadcrumbs Recipe

If you’re on the hunt for a weeknight dinner that’s bursting with bright, savory flavors, this Green Olive Linguine with Broccolini & Breadcrumbs is about to become your new obsession. Seriously—this dish comes together quickly and effortlessly, and the combination of zesty olives, vibrant broccolini, and crunchy homemade breadcrumbs is absolutely irresistible. Every bite is layered with the tang of lemon, the richness of parmesan, and a little garlicky kick, making it perfect for both rushed weeknights and those moments when you just want a comforting, yet lively meal. The simplicity of this recipe (no complicated techniques or rare ingredients!) lets the fresh flavors take center stage, so you can whip up something extraordinary even on your busiest days.

Why You’ll Love This Recipe

• Fast, Fresh, and Flavorful: The whole dish can be ready in under 40 minutes, yet it tastes like something you’ve labored over for hours.
• Simple Ingredients, Big Impact: Whole pantry and fridge staples, nothing fancy or fussy—just fresh bread, pasta, olives, greens, and a few aromatics.
• Versatile and Adaptable: Whether you want vegetarian comfort food or a creative weeknight main, this linguine has you covered.
• Layers of Texture: Crunchy breadcrumbs, silken strands of pasta, and charred-tender broccolini come together for a perfectly balanced mouthfeel.
• Bright & Briny: Castelvetrano olives and lemon make every forkful pop with freshness. You won’t believe how much flavor you can get with so little effort.

Ingredients You’ll Need

• Fresh Whole Grain Bread: For homemade breadcrumbs—choose a hearty bread for the most satisfying crunch.
• Olive Oil: Used generously for sautéing, toasting breadcrumbs, and finishing—don’t skimp, good olive oil enhances flavor.
• Broccolini: This slightly sweeter, more elegant cousin of broccoli lends a fresh, green bite and looks gorgeous in every bowl.
• Kosher Salt: Seasons every step, bringing all the flavors into sharper focus.
• Linguine: Long, flat pasta that’s ideal for trapping bits of sauce and clinging to the olives and cheese.
• Butter: For a silky, rich base to the sauce.
• Green Onions: Both the white/light and dark green sections bring gentle onion flavor and a pop of color.
• Garlic: Two generous cloves for warmth and depth—add more if you love garlic as much as I do!
• Freshly Cracked Black Pepper: Adds aromatic spice and a tiny bit of heat.
• Castelvetrano Green Olives: These meaty, buttery olives are the secret ingredient. Their mild brininess is incomparable here.
• Chives: Sharp, grassy, and extra fresh—they brighten the topping and tie all the flavors together.
• Lemon Zest & Fresh Lemon Juice: Don’t skip these! They give the whole dish a zippy, clean lift that keeps it from ever feeling heavy.
• Parmesan Cheese: Brings savory depth and that classic nutty finish—plus, it melts into a luscious, creamy sauce.

Tip: Always have a little extra pasta water on hand! It’s magic for adjusting your sauce consistency.

Variations

• Make it Spicy: Add a sprinkle of red pepper flakes or a drizzle of chili oil before serving for a welcome kick.
• Swap the Veg: Use asparagus, zucchini, or regular broccoli if you can’t find broccolini—just cut them into bite-sized pieces.
• Try Different Olives: Kalamata or Manzanilla olives work in a pinch, though Castelvetrano’s flavor is unmatched.
• Go Gluten-Free: Use gluten-free pasta and gluten-free bread for the crumbs.
• Add Protein: Toss in slices of grilled chicken, shrimp, or chickpeas to bulk this meal up.

How to Make Green Olive Linguine with Broccolini & Breadcrumbs

Step 1: Prep Your Breadcrumbs

Tear or cube the bread, then blitz in a food processor to coarse, rustic crumbs. Set aside—they’ll add irresistible crunch later.

Step 2: Blanch the Broccolini

Bring a big pot of water to a boil, add a generous pinch of salt, and toss in your broccolini. Give it about 2 minutes—it should be ultra-bright and just tender. Immediately transfer to ice water to preserve that beautiful green color, then pat dry.

Step 3: Toast the Breadcrumbs

In a hot skillet with a generous slick of olive oil, toast the crumbs, stirring often, until golden and crisp. Transfer to a paper towel-lined plate and hit them with a pinch of salt.

Step 4: Char the Broccolini

Add fresh olive oil to your skillet, get it hot, then add your blanched broccolini. Let it sear for a couple of minutes per side until nicely charred, then chop into bite-sized pieces.

Step 5: Boil Your Pasta

With the same pot of water, cook the linguine just a minute shy of al dente; this keeps the noodles perfectly chewy when they finish in the sauce.

Step 6: Build the Base

Melt butter in your skillet, then add the white and light green sections of the green onions plus garlic. Sauté until fragrant—don’t rush this, the aromatics bring the flavor. Season well with salt and pepper.

Step 7: Make the Zesty Olive Topping

While everything cooks, stir together olives, dark green onions, chives, lemon zest, and a good drizzle of olive oil in a small bowl. Set this aside for a finishing touch that elevates the entire dish.

Step 8: Bring It All Together

Ladle about a cup of pasta water into your skillet and let it bubble for a couple minutes. Drain the linguine and add to the skillet, along with fresh lemon juice. Toss to coat the noodles, then slowly add parmesan, stirring until it melts into a silky sauce (splash in more pasta water if needed).

Fold in the chopped, charred broccolini and check seasoning. Pile the pasta into bowls, top generously with olive-chive-lemon topping, a big handful of breadcrumbs, and another dusting of parmesan.

this Recipe

Pro Tips for Making the Recipe

• Always Salt Your Pasta Water: It should taste like the sea—this flavors the linguine from the inside out.
• Don’t Rush the Breadcrumbs: Let them get truly golden for maximum crunch and taste.
• Reserve Extra Pasta Water: A splash here and there turns any sauce from dry to glossy and luscious.
• Taste at Every Step: Adjust lemon, salt, and cheese to hit the flavors you love best.

If your sauce ever looks a little too thick, just drizzle in more pasta water and toss—problem solved!

How to Serve

This linguine absolutely shines as a main course, but you can also treat it as a sophisticated side. Serve it steaming hot, with extra breadcrumbs and parmesan at the table for those who love more texture. Pair it with a crisp green salad dressed simply, and maybe a glass of cold, minerally white wine like Pinot Grigio. If you want to lean into Mediterranean flavors, offer some marinated artichoke hearts or roasted red peppers alongside. It’s both refined and comforting, making it a versatile star for weeknights or an impressive option when friends drop by.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator for up to three days. The flavors deepen overnight, making this pasta just as delicious the next day.

Freezing

While it’s best enjoyed fresh (for breadcrumb crunch and bright lemon flavor), you can freeze the pasta—just leave the breadcrumbs off until reheating, since they’ll lose their crispness in the freezer.

Reheating

Reheat gently in a pan with a splash of water or a drizzle of olive oil to loosen the sauce. Top freshly heated portions with breadcrumbs and extra parmesan for the best texture.

Tip: Store breadcrumbs separately and add just before serving to maintain their crunch.

FAQs

Can I use regular broccoli instead of broccolini?
Absolutely. Just cut broccoli into small, bite-sized florets and prep as you would the broccolini. Blanching and then charring in the skillet brings out that same tender-crisp texture.

What if I don’t have a food processor for making breadcrumbs?
No problem—just tear your bread into small, rough pieces by hand, or let it sit out uncovered for an hour to dry out, then crush it in a sealed bag with a rolling pin. Rustic works!

How do I stop my pasta from clumping together after draining?
If it’ll sit even for a minute, toss it with a little olive oil immediately after draining. Better yet, finish cooking and saucing as soon as it’s drained and piping hot.

Can I make this recipe vegan?
Yes! Swap butter for olive oil and use a plant-based parmesan (or nutritional yeast) for cheesy flavor. Make sure your bread for the crumbs is also vegan.

Final Thoughts

This Green Olive Linguine with Broccolini & Breadcrumbs is a celebration of simple, honest ingredients coming together in a way that feels both special and completely doable, even on the busiest night. The medley of lemon, olive, and parmesan keeps each bowl lively, while crispy bread crumbs add that irresistible finishing touch. Give this recipe a try—it might just become your go-to for quick dinners that never fail to impress. Enjoy every bite and don’t be afraid to make it your own!

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