I have to be honest—I wasn’t always a fan of olives until I made this Green Olive Linguine with Broccolini & Breadcrumbs Recipe. After tossing bright green olives with tender broccolini, a silky lemon-butter sauce, and crunchy breadcrumbs, I was completely hooked.
Every bite feels fresh, balanced, and full of texture. I’ve made this on busy weeknights and for guests, and it always impresses. The flavors are bold yet simple, and the crispy topping makes it unforgettable.
Ingredients
Here’s everything you need to make this vibrant pasta. Fresh ingredients make a big difference in flavor and texture.
- ¼ lb fresh whole grain bread, cubed and processed into crumbs — use fresh bread for the best crunch
- Olive oil, as needed — extra-virgin is best for flavor
- ½ lb broccolini, trimmed — choose firm, bright stalks
- Kosher salt — enhances every layer of flavor
- ¾ lb linguine — whole wheat or regular both work well
- 4 tbsp butter — creates a rich, silky sauce
- 4 green onions, thinly sliced (whites and greens separated) — builds layered flavor
- 2 cloves garlic, minced — adds aromatic depth
- Freshly cracked black pepper — for subtle heat
- 1 (5 oz) jar green olives, drained and halved — buttery and slightly briny
- 2 tbsp chives, minced — adds freshness
- 1 tbsp lemon zest — brightens the dish
- ¼ cup fresh lemon juice — balances richness
- ¼ cup freshly grated Parmesan cheese, plus more for serving — grate fresh for best melting
Note: Serves 4 people. If you enjoy comforting, flavor-packed chicken dishes as well, you might also like this Grilled Chicken Margherita Recipe for another delicious meal option. For a juicy and satisfying handheld dinner idea, this Smash Chicken Burger Recipe is a great recipe to try next.
Variations
You can easily adjust this recipe to fit your needs:
- Make it gluten-free by using gluten-free pasta and breadcrumbs.
- Use plant-based butter and skip Parmesan for a dairy-free version.
- Add red pepper flakes for heat.
- Swap broccolini with asparagus or broccoli florets.
- Add toasted pine nuts for extra crunch.
Cooking Time
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: About 30 minutes
Equipment You Need
- Large pot — for boiling pasta and broccolini
- Food processor — to make fresh breadcrumbs
- Large skillet or cast-iron pan — for toasting crumbs and building sauce
- Tongs — for tossing pasta easily
- Cutting board and knife — for prepping ingredients
How to Make Green Olive Linguine with Broccolini & Breadcrumbs Recipe?
Prep the Broccolini & Breadcrumbs
Start by trimming the broccolini and cooking it briefly in salted boiling water until tender and bright green. Transfer it to ice water to stop cooking and preserve color. Meanwhile, pulse fresh bread in a food processor and toast the crumbs in olive oil until golden and crisp.
Cook the Pasta & Build the Sauce
Bring a large pot of salted water to a boil and cook the linguine until al dente. While the pasta cooks, melt butter in a skillet and sauté the white parts of the green onions with garlic until fragrant. Add black pepper to deepen the flavor base.
Combine Everything Together
Stir lemon juice and a splash of pasta water into the skillet to create a light sauce. Add the cooked linguine and broccolini, tossing to coat evenly. Mix in Parmesan so it melts smoothly, then finish with olives, chives, lemon zest, and crispy breadcrumbs before serving.
Additional Tips for Making This Recipe Better
- I always reserve extra pasta water—it helps keep the sauce silky.
- I toast the breadcrumbs slowly so they turn deeply golden without burning.
- I grate Parmesan fresh because it melts better and tastes stronger.
- I add lemon zest at the end for maximum freshness.
- I taste and adjust salt at the end since olives already add saltiness.
How to Serve Green Olive Linguine with Broccolini & Breadcrumbs Recipe?
Serve this pasta in warm bowls for the best experience. Top with extra breadcrumbs for crunch and more Parmesan for richness. A sprinkle of fresh chives adds color and freshness. I also like to add a light drizzle of olive oil before serving for shine and flavor. This dish pairs beautifully with a crisp salad or roasted vegetables.
Nutritional Information
This is an estimate per serving:
- Calories: Approximately 650–700
- Protein: 18–22g
- Carbohydrates: 90–100g
- Fat: 25–30g
Make Ahead and Storage
Storing
Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta may absorb sauce, so add a splash of water or olive oil when reheating.
Freezing
Freezing is not recommended once combined with sauce and breadcrumbs, as texture may change. However, you can freeze plain cooked pasta separately if needed.
Reheating
Reheat gently in a skillet over medium heat. Add a small amount of water or olive oil to loosen the sauce. Stir frequently to restore creaminess and freshness.
Why You’ll Love This Recipe?
This pasta stands out for many reasons:
- It’s quick and ready in about 30 minutes.
- The flavor combination of olives, lemon, and broccolini is bright and unique.
- Crispy breadcrumbs add amazing texture.
- It works for both weeknight dinners and special occasions.
- It’s easy to customize for dietary needs.
Green Olive Linguine with Broccolini & Crispy Breadcrumbs Recipe
Ingredients
Method
- Start by trimming the broccolini and cooking it briefly in salted boiling water until tender and bright green. Transfer it to ice water to stop cooking and preserve color. Meanwhile, pulse fresh bread in a food processor and toast the crumbs in olive oil until golden and crisp.
- Bring a large pot of salted water to a boil and cook the linguine until al dente. While the pasta cooks, melt butter in a skillet and sauté the white parts of the green onions with garlic until fragrant. Add black pepper to deepen the flavor base.
- Stir lemon juice and a splash of pasta water into the skillet to create a light sauce. Add the cooked linguine and broccolini, tossing to coat evenly. Mix in Parmesan so it melts smoothly, then finish with olives, chives, lemon zest, and crispy breadcrumbs before serving.
Notes
- I always reserve extra pasta water—it helps keep the sauce silky.
- I toast the breadcrumbs slowly so they turn deeply golden without burning.
- I grate Parmesan fresh because it melts better and tastes stronger.
- I add lemon zest at the end for maximum freshness.
- I taste and adjust salt at the end since olives already add saltiness.
