Description
A delicious and healthy pasta dish featuring rigatoni and roasted broccoli, perfect for a quick weeknight dinner.
Ingredients
- 12 oz rigatoni pasta
- 2 cups broccoli florets
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- Fresh lemon juice (optional)
Instructions
- Preheat the oven to 425°F (220°C).
- On a baking sheet, toss the broccoli florets with 2 tablespoons of olive oil, salt, and pepper. Roast for 20 minutes until tender and slightly charred.
- Meanwhile, cook the rigatoni according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.
- Add the roasted broccoli and cooked rigatoni to the skillet, tossing to combine.
- Remove from heat and stir in the grated Parmesan cheese. Adjust seasoning with salt and pepper.
- Serve warm, drizzled with fresh lemon juice if desired.
Notes
- For a vegan option, omit the Parmesan cheese or use a dairy-free alternative.
- Feel free to add other vegetables like bell peppers or cherry tomatoes.
- This dish can be made ahead and reheated for a quick meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting and Boiling
- Cuisine: Italian