Noodles with Charred Broccoli, Roasted Peppers & Pine Nuts

  • Prep: 25
  • Cook Time: 15

Easy, healthy, and meatless, this recipe is for those days when you look in the fridge and see nothing but a crown of broccoli looking back at you.


1 pkgNo Yolks® Fine Noodles
1 cupgolden raisins
5 cupslarge broccoli crowns, cut into small 3/4-inch florets
1/3 cuppine nuts
1/2 tspcoarse kosher salt
1 cupextra virgin olive oil, divided
6garlic cloves, thinly sliced
1/4 tspred pepper flakes, or more to taste
12 ozroasted red peppers, drained, chopped
1/3 cupfinely chopped Italian parsley
1lemon, zested and juiced
1 1/2 cupschicken broth
3 cupspulled rotisserie chicken breast meat
6 ozcrumbled feta cheese


  1. Preheat oven to 425°F. Cook noodles and raisins in salted water 1 minute less than directed on package. Drain.
  2. Meanwhile, combine broccoli, pine nuts, salt and 2 tablespoons olive oil in large bowl. Spread in single layer on rimmed baking sheet. Bake 15 to 20 minutes, or until pine nuts are toasted and edges of broccoli begin to brown.
  3. Heat remaining oil in large skillet on medium heat; add garlic and red pepper. Cook 2 to 3 minutes, stirring frequently, until garlic slices are light golden brown. Add roasted peppers, parsley, 2 tablespoons lemon juice, and broth; bring to a boil. Add noodles, raisins and chicken; toss well on medium heat until combined. Remove pan from heat; add broccoli mixture and cheese. Sprinkle with zest.


  • Serve this flavorful noodle dish right away while still warm or serve chilled as a lunch salad.
  • Adding raisins to the pasta cooing water allows them to plump up and become juicy and tender.