Romanesco Broccoli and Rigatoni
Elevate your weeknight dinner routine with this vibrant Romanesco Broccoli and Rigatoni recipe—a true celebration of fresh and simple ingredients. Featuring the stunning Romanesco broccoli, with its striking chartreuse hue and delicate nutty flavor, this dish pairs perfectly with al dente rigatoni pasta. Garlic-infused olive oil and a touch of red pepper flakes add depth and warmth, while lemon zest and fresh parsley lend a bright, zesty finish. Topped with a generous sprinkle of grated Parmesan, this Italian-inspired recipe achieves a perfect balance of flavors and textures. Ready in just 35 minutes, it’s a quick, vegetarian pasta dish that’s perfect for busy weeknights yet elegant enough for entertaining. Serve it hot with extra Parmesan on the side for a cozy, satisfying meal your family will love.
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Recipe Information
Ingredients
- 400 g Rigatoni pasta
- 1 head Romanesco broccoli
- 4 tbsp Extra virgin olive oil
- 3 Garlic cloves
- 1 tsp Red pepper flakes
- 1 tsp Lemon zest
- 60 g Grated Parmesan cheese
- 1 tbsp Salt
- 0.5 tsp Ground black pepper
- 2 tbsp Fresh parsley
Instructions
Bring a large pot of water to a boil. Add 1 tablespoon of salt.
While the water is heating, chop the Romanesco broccoli into small florets and thinly slice the stem. Mince the garlic cloves and finely chop the parsley.
Cook the rigatoni pasta in the boiling water according to the package instructions, until al dente. Reserve 1 cup of the pasta cooking water before draining the pasta.
Heat 4 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing for 1-2 minutes until fragrant, but not browned.
Add the Romanesco broccoli florets and stems to the skillet. Sauté for 5-7 minutes until tender but still crisp, stirring occasionally. If needed, splash in a few tablespoons of reserved pasta water to help soften the broccoli.
Stir the cooked rigatoni into the skillet, tossing to combine with the broccoli and garlic oil. Add the reserved pasta water, a little at a time, to create a light sauce that coats the pasta.
Stir in the lemon zest, grated Parmesan cheese, and chopped parsley. Season with ground black pepper to taste.
Serve immediately, with additional Parmesan cheese on the side if desired.
Nutrition Facts
Calories |
1495 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.3 g | 100% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 8268 mg | 359% | |
| Total Carbohydrate | 153.2 g | 56% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 14.1 g | ||
| Protein | 58.1 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 831 mg | 64% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1331 mg | 28% | |
*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.
