Here’s a simple and tasty way to make rigatoni with broccoli—a quick, healthy pasta dish that’s creamy, garlicky, and satisfying:
Ingredients (for 4 servings)
- 350–400 g rigatoni
- 1 medium head of broccoli, cut into small florets
- 3 tablespoons olive oil
- 2–3 garlic cloves, minced
- ½ teaspoon chili flakes (optional)
- ½ cup grated Parmesan or Pecorino cheese
- Salt and pepper to taste
- Juice of ½ lemon (optional, for brightness)
Instructions
- Cook the pasta: Boil rigatoni in salted water until al dente. Add broccoli florets to the pasta water during the last 3–4 minutes of cooking. Drain, reserving ½ cup of pasta water.
- Sauté garlic: While pasta cooks, heat olive oil in a large pan. Add garlic (and chili flakes if using) and sauté for 1–2 minutes until fragrant.
- Combine pasta and broccoli: Add drained pasta and broccoli to the pan. Toss with olive oil and garlic, adding a splash of reserved pasta water if you want a light sauce.
- Add cheese and seasoning: Stir in grated cheese, season with salt, pepper, and lemon juice if using.
- Serve warm: Optionally, top with extra cheese or a drizzle of olive oil.
This dish is simple, fresh, and flavorful—perfect for a weeknight dinner.
If you want, I can also give a creamy version that uses a little cream or cream cheese, which makes it richer and more indulgent. Do you want that version?
