Broccoli with Lemon Rigatoni

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: people

This creamy lemon broccoli pasta recipe is not only deliciously creamy, the best part of this recipe is ready to be served at your table in less than 20 minutes. That, to me, is a bonus.

Ingredients

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

US - Metric

Instructions

Separate the stalks and the florets. Split in half the stalk and set aside.
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.
Meanwhile, in a large pan, melt butter and add the garlic and broccoli stems and cook for a few minutes over medium-high heat. . Pour the cream, lemon juice, and zest. Season to taste. Allow simmering for a few minutes until the sauce has thickened slightly.
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.
Add a generous amount of grated cheese, toss, and serve.

Nutrition

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.