Here’s a simple, tasty rigatoni with broccoli recipe you can make at home 🍝🥦
Ingredients (2–3 servings)
- 250 g (about 8 oz) rigatoni
- 1 large head of broccoli, cut into small florets
- 3 tbsp olive oil
- 2–3 cloves garlic, thinly sliced
- Salt, to taste
- Black pepper, to taste
- Red pepper flakes (optional)
- Grated Parmesan or Pecorino cheese (optional)
- Lemon zest or juice (optional, for freshness)
Instructions
- Cook the pasta
- Bring a large pot of salted water to a boil.
- Add the rigatoni and cook according to package directions.
- In the last 2–3 minutes, add the broccoli florets to the same pot.
- Reserve about ½ cup of pasta water, then drain.
- Make the sauce
- Heat olive oil in a large pan over medium heat.
- Add the garlic and cook gently for about 30–60 seconds (don’t let it brown).
- Add a pinch of red pepper flakes if using.
- Combine
- Add the drained pasta and broccoli to the pan.
- Toss well, adding a little reserved pasta water to help everything coat nicely.
- Season with salt and black pepper.
- Finish
- Turn off the heat and add grated cheese if you like.
- Optional: add lemon zest or a squeeze of lemon juice for brightness.
Easy Variations
- Creamy: Stir in a splash of cream or a spoon of cream cheese.
- Protein boost: Add cooked chicken, shrimp, or white beans.
- Extra flavor: Toss in toasted breadcrumbs or pine nuts.
If you want, I can adjust this to be vegan, cheesy, or extra quick ⏱️
