Go Back
+ servings
Print Recipe

Broccoli with Lemon Rigatoni

Course Main Course, Pasta
Cuisine Italian
Keyword broccoli, broccoli pasta, broccoli pasta recipe, italian pasta, Italian pasta recipe, lemon, lemon pasta, pasta, pasta with broccoli, pecorino romano, rigatoni 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


  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 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.

  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.