Rigatoni with broccoli sauce

DSC09760 edited


2C. Rigatoni or any small pasta
4C. Broccoli florets
2C. Broccoli stems (peeled & chopped)
02 Garlic cloves
3T. Olive Oil
1T. Lemon zest
1C. Parmesan cheese (grated)


Start cooking pasta; 3 minutes before it’s done, add broccoli florets.

Once cooked, drain & reserve ½ cup pasta water.

In a food processor, finely chop broccoli stems and garlic.

Heat olive oil in a pan over medium heat and add chopped stems and lemon zest; cook for 3 – 4 minutes. Now add 1 more cup of water and cook for 5 more minutes.

Mix in cheese, pasta, florets and reserved pasta water.

Cook till it gets a saucy consistency.

Serve hot.

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