Broccoli Garlic and Rigatoni for Two
Elevate weeknight dinners with this quick and flavorful Broccoli Garlic and Rigatoni for Two—a perfect recipe designed for intimate meals. Featuring tender rigatoni pasta and vibrant broccoli florets, this dish is tossed in a luscious garlic-infused olive oil sauce with a touch of red pepper flakes for a subtle kick. The addition of reserved pasta water creates a silky, light coating that clings to every bite, while freshly grated Parmesan cheese brings savory, nutty depth to the dish. With just 10 minutes of prep time and 20 minutes to cook, this simple yet elegant pasta recipe is ideal for busy evenings, delivering a balance of wholesome vegetables and rich, comforting flavors. Serve it topped with extra Parmesan and a sprinkle of black pepper for restaurant-quality finesse at home! Keywords: Broccoli Garlic Rigatoni, quick pasta recipe, dinner for two, vegetarian pasta.
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Recipe Information
Ingredients
- 200 grams Rigatoni pasta
- 2 cups Broccoli florets
- 3 tablespoons Olive oil
- 3 cloves Garlic
- 0.5 teaspoons Red pepper flakes
- 1 cup Parmesan cheese
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 cups Pasta water
Instructions
Bring a large pot of salted water to a boil.
Add the rigatoni pasta to the boiling water and cook according to the package instructions until al dente, about 10-12 minutes.
Two minutes before the pasta is done, add the broccoli florets to the boiling water with the pasta to cook until tender.
While the pasta and broccoli cook, heat the olive oil in a large skillet over medium heat.
Thinly slice the garlic cloves and add them to the hot olive oil. Sauté until fragrant and lightly golden, about 1-2 minutes.
Add the red pepper flakes to the garlic and stir for 30 seconds to infuse the oil with spice.
Reserve 1/2 cup of pasta water, then drain the pasta and broccoli.
Add the drained pasta and broccoli directly to the skillet with the garlic and red pepper flakes. Toss to coat evenly.
Gradually add the reserved pasta water, a few tablespoons at a time, to create a light sauce. Stir well after each addition until the desired consistency is reached.
Season the dish with salt and black pepper to taste.
Remove the skillet from the heat and stir in half of the grated Parmesan cheese.
Divide the pasta between two plates and top with the remaining Parmesan cheese.
Serve immediately and enjoy your Broccoli Garlic and Rigatoni!
Nutrition Facts
Calories |
1149 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.5 g | 93% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 3071 mg | 134% | |
| Total Carbohydrate | 78.1 g | 28% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 4.4 g | ||
| Protein | 50.8 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1015 mg | 78% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 144 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
