Rigatoni with Broccoli
Brighten up your weeknight dinners with this easy and flavorful Rigatoni with Broccoli recipe! Featuring al dente rigatoni paired with tender, blanched broccoli tossed in a fragrant garlic-infused olive oil, this dish is a celebration of simple, wholesome ingredients. A sprinkle of crushed red pepper flakes adds a subtle kick, while freshly grated Parmesan cheese and a hint of lemon zest create a zesty, creamy finish. Ready in just 30 minutes, this vegetarian pasta dish is perfect for busy evenings and is sure to be a hit with the whole family. Serve it with an extra dusting of Parmesan for a satisfying, comforting meal that’s packed with flavor and nutrients. Keywords: Rigatoni with Broccoli, easy pasta recipes, vegetarian dinner ideas, quick weeknight meals.
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Recipe Information
Ingredients
- 400 grams Rigatoni
- 350 grams Broccoli
- 4 tablespoons Olive oil
- 4 cloves Garlic cloves
- 0.5 teaspoons Crushed red pepper flakes
- 50 grams Parmesan cheese (grated)
- 1 teaspoon Lemon zest
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper (freshly ground)
Instructions
Fill a large pot with water, add 1 teaspoon of salt, and bring it to a boil over high heat.
While waiting for the water to boil, rinse the broccoli and cut it into small florets. Peel and finely slice the garlic cloves.
Once the water is boiling, add the rigatoni and cook according to the package instructions until al dente (approximately 10-12 minutes).
About 5 minutes before the pasta is done, add the broccoli florets to the same pot to blanch them. This will make them tender and green.
Reserve 1 cup of the pasta cooking water and then drain the pasta and broccoli. Set aside.
In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and cook for about 1-2 minutes, stirring frequently, until fragrant and just starting to turn golden. Be careful not to burn the garlic.
Add the crushed red pepper flakes to the skillet and stir for another 30 seconds.
Reduce the heat to low and add the cooked rigatoni and broccoli to the skillet. Toss gently to coat everything in the garlic-infused olive oil.
Pour in about half a cup of the reserved pasta cooking water to help create a light sauce. Stir and cook for another 2-3 minutes, adding more pasta water if needed to reach your desired consistency.
Stir in freshly grated Parmesan cheese and lemon zest. Season with black pepper to taste, and adjust the salt if necessary.
Serve the rigatoni with broccoli immediately, topped with additional Parmesan cheese if desired. Enjoy your meal!
Nutrition Facts
Calories |
1514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.1 g | 96% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 3681 mg | 160% | |
| Total Carbohydrate | 153.8 g | 56% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 7.4 g | ||
| Protein | 52.6 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 778 mg | 60% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1402 mg | 30% | |
*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.
