Ziti with Broccoli and Rosemary
Elevate your weeknight dinner routine with this vibrant and flavorful Ziti with Broccoli and Rosemary recipe! Featuring tender ziti pasta, crisp broccoli florets, and a fragrant blend of garlic and fresh rosemary, this dish comes together in just 30 minutes. A touch of red pepper flakes adds a gentle kick, while freshly grated Parmesan and a splash of lemon juice bring balance and brightness to the creamy, savory sauce. Perfectly tossed with reserved pasta water for a silky finish, this wholesome pasta dish is a perfect blend of hearty, nutritious, and comforting. Whether you're looking for an easy vegetarian dinner or a crowd-pleasing meal, this recipe is sure to become a family favorite. Serve hot, topped with extra Parmesan, for an irresistible Italian-inspired delight!
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Recipe Information
Ingredients
- 12 ounces ziti pasta
- 4 cups broccoli florets
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 2 teaspoons fresh rosemary, finely chopped
- 0.25 teaspoons red pepper flakes
- 0.5 cups grated Parmesan cheese
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 cups reserved pasta water
Instructions
Bring a large pot of salted water to a boil. Add the ziti pasta and cook according to the package instructions until al dente. Reserve 0.5 cups of pasta water, then drain the pasta and set it aside.
While the pasta is cooking, steam or blanch the broccoli florets in a separate pot of boiling water for 3-4 minutes, until they are tender but still crisp. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes, stirring frequently, until fragrant but not browned.
Stir in the chopped rosemary and red pepper flakes, cooking for an additional 30 seconds to release the flavors.
Add the cooked broccoli to the skillet and toss to coat it evenly with the garlic and rosemary mixture.
Pour in the reserved pasta water and bring to a gentle simmer. Season with salt and black pepper.
Add the cooked ziti to the skillet and gently toss with the broccoli and sauce until the pasta is evenly coated.
Remove the skillet from heat and stir in the grated Parmesan cheese and lemon juice. Taste and adjust seasoning, if necessary.
Serve the ziti with broccoli and rosemary immediately, garnished with extra Parmesan, if desired.
Nutrition Facts
Calories |
1872 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.3 g | 77% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 3151 mg | 137% | |
| Total Carbohydrate | 279.6 g | 102% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 16.9 g | ||
| Protein | 72.7 g | 145% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 701 mg | 54% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 96 mg | 2% | |
*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.
