Description
This easy broccoli pasta recipe packs a ton of flavor in a few ingredients, and it makes a great last-minute dinner idea. It’s definitely our favorite way to eat our broccoli, and it’s a total crowd pleaser.
Ingredients
Scale
- 6 cups broccoli florets
- 1 16-ounce package rigatoni
- 4 tablespoons olive oil
- 4 garlic cloves, minced
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 teaspoon anchovy paste
- 3 tablespoons grated pecorino cheese
- Coarse salt
Instructions
- Place broccoli in a microwave safe bowl and microwave for 4 minutes at full power.
- Cook the pasta according to package directions for al dente in a large pot of salted water. Before draining, reserve 1/2 – 1 cup pasta water.
- Heat a saucepan to medium. Add olive oil, garlic and pepper flakes. Sauté until fragrant, about 30 seconds.
- Stir in anchovy paste and pecorino cheese with a few tablespoons of reserved pasta water until the ingredients dissolve and a sauce is formed.
- Combine sauce with broccoli and pasta, adding additional pasta water, as needed, until everything is evenly coated with sauce.
- Serve immediately
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Rigatoni
- Method: Stovetop
Nutrition
- Serving Size:
- Calories: 341
- Sugar: 2.7 g
- Sodium: 510.7 mg
- Fat: 11.1 g
- Saturated Fat: 2.8 g
- Carbohydrates: 48.9 g
- Fiber: 3.7 g
- Protein: 12.5 g
- Cholesterol: 9.4 mg