Print Recipe

Broccoli with Lemon Rigatoni

Course Main Course, Pasta
Cuisine Italian
Keyword broccolis, lemon, pasta
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 people
Calories 754 kcal


  • 2 tablespoons unsalted butter 2 tablespoons unsalted butter
  • 2 garlic cloves 2 garlic cloves crushed
  • ½ pound broccoli ½ pound broccoli
  • 1 cup heavy cream 1 cup heavy cream
  • 1 lemon 1 lemon zest + juice
  • salt and pepper salt and pepper
  • 1 pound rigatoni pasta 1 pound rigatoni pasta
  • ½ cup pecorino cheese ½ cup pecorino cheese
US - Metric


  1. Separate the stalks and the florets. Split in half the stalk and set aside.

  2. Bring a large pot of salted water to a boil and add the pasta. Boil for 8 minutes or until very almost cooked through, then add the broccoli florets. Cook until the broccoli is tender, and the pasta is cooked. Reserve 1 cup of the boiling water and drain the pasta.

  3. Meanwhile, in a large pan, melt butter and add the garlic and broccoli stems and cook for a few minutes. Pour the cream, lemon juice, and zest. Season to taste. Allow to simmering for a few minutes until the sauce has thickened slightly.

  4. Add the drained pasta and broccoli into the sauce and add a splash of the cooking water. Toss to coat in sauce, adding more pasta water if necessary.

  5. Add a generous amount of grated cheese, toss, and serve.

Nutrition Facts
Broccoli with Lemon Rigatoni
Amount Per Serving
Calories 754 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 20g125%
Cholesterol 110mg37%
Sodium 200mg9%
Potassium 525mg15%
Carbohydrates 94g31%
Fiber 6g25%
Sugar 5g6%
Protein 22g44%
Vitamin A 1455IU29%
Vitamin C 66mg80%
Calcium 232mg23%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.