Homemade Broccoli Parmesan Rigatoni Recipe: Step-by-Step Instructions for a Silky, Flavorful Sauce

Simple ingredients and a quick sauce make this broccoli parmesan rigatoni a dependable dinner for four.

Ingredients

• 400 g rigatoni
• salt, for the pasta water
• 300 g broccoli florets
• 3 tbsp olive oil
• 3 garlic cloves, sliced
• 50 g grated Parmesan
• zest of 1 lemon

Instructions

1. Boil the rigatoni in well-salted water until al dente. Reserve 1 cup of pasta water, then drain.
2. Cook the broccoli in the pasta water for the last 3 minutes, then drain with the pasta.
3. Warm the garlic in the oil for 1 minute.
4. Toss everything with the Parmesan, lemon zest, and a splash of pasta water.
5. Taste, adjust the seasoning, and serve right away.

Tips

• Save a cup of pasta water. The starch helps the sauce cling.
• Pull the pasta a minute early if you plan to finish it in the sauce.

Storage

Refrigerate leftovers in an airtight container for up to 3 days and reheat with a splash of water.

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