Rigatoni Con Broccolo Rigatoni with Broccoli
Rigatoni Con Broccolo, or Rigatoni with Broccoli, is a vibrant and wholesome Italian dish that pairs tender rigatoni pasta with perfectly blanched broccoli, all coated in a fragrant garlic and olive oil sauce. Enhanced by the subtle heat of crushed red pepper flakes, a sprinkle of grated Parmesan, and a hint of zesty lemon, this recipe delivers a delightful balance of flavors in every bite. Quick and easy to prepare in just 30 minutes, it's an ideal weeknight meal that feels both comforting and nutritious. Serve this dish with a garnish of fresh parsley for a touch of elegance, and enjoy a plateful of vibrant, Mediterranean-inspired goodness. Perfect as a vegetarian main course, it’s sure to please pasta lovers and veggie enthusiasts alike!
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Recipe Information
Ingredients
- 400 grams Rigatoni pasta
- 500 grams Broccoli
- 4 tablespoons Extra virgin olive oil
- 4 cloves Garlic cloves
- 0.5 teaspoons Crushed red pepper flakes
- 50 grams Grated Parmesan cheese
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 cup Pasta water
- 1 teaspoon Lemon zest
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente according to package instructions. Reserve 1 cup of pasta water, then drain and set the pasta aside.
While the pasta cooks, prepare the broccoli by cutting it into small florets. Peel and slice the stems into bite-sized pieces if desired.
In the same pot of boiling water, blanch the broccoli for 2-3 minutes until bright green and tender-crisp. Use a slotted spoon to remove it and transfer it to a bowl of ice water to stop the cooking process. Drain and set aside.
In a large skillet, heat the extra virgin olive oil over medium heat. Add the garlic cloves (thinly sliced) and cook until fragrant, about 1-2 minutes, being careful not to burn them.
Add the crushed red pepper flakes to the skillet and sauté for 30 seconds to infuse the oil with heat.
Toss the blanched broccoli into the skillet and stir well to coat it in the garlic oil. Season with salt and black pepper to taste.
Add the cooked rigatoni to the skillet along with 1/2 cup of the reserved pasta water. Toss everything together over medium heat, adding more pasta water as needed to create a light sauce.
Sprinkle in the grated Parmesan cheese and lemon zest, tossing to combine. Taste and adjust the seasoning as needed.
Serve the Rigatoni Con Broccolo immediately, garnished with fresh parsley if desired. Enjoy!
Nutrition Facts
Calories |
382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.1 g | 23% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 899 mg | 39% | |
| Total Carbohydrate | 41.0 g | 15% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 2.5 g | ||
| Protein | 14.6 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 216 mg | 17% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 475 mg | 10% | |
*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.
