Rigatoni Con Pomodoro E Broccoli

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Servings: 10 Difficulty: Intermediate
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Quick and creamy vegan pasta with fresh broccoli and rich tomato sauce
Rigatoni Con Pomodoro E Broccoli recipe image

This vibrant Rigatoni Con Pomodoro E Broccoli is a comforting, plant-based meal that delivers bold Italian flavors without the fuss. Fresh broccoli florets are tossed with al dente rigatoni in a velvety sauce made from roasted tomatoes, garlic, and olive oil. The dish balances the earthy sweetness of the broccoli with the bright acidity of the pomodoro, creating a harmonious texture that is both hearty and light. Perfect for busy weeknights or casual gatherings, this recipe requires minimal ingredients but offers maximum satisfaction. It’s a reliable favorite for vegetarians and vegans alike, proving that simple ingredients can create a truly memorable dining experience.

Rigatoni Con Pomodoro E Broccoli recipe image
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Rigatoni Con Pomodoro E Broccoli

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 10 Calories: 8.5

Description

This vibrant Rigatoni Con Pomodoro E Broccoli is a comforting, plant-based meal that delivers bold Italian flavors without the fuss. Fresh broccoli florets are tossed with al dente rigatoni in a velvety sauce made from roasted tomatoes, garlic, and olive oil. The dish balances the earthy sweetness of the broccoli with the bright acidity of the pomodoro, creating a harmonious texture that is both hearty and light. Perfect for busy weeknights or casual gatherings, this recipe requires minimal ingredients but offers maximum satisfaction. It&# 226;ÂÂs a reliable favorite for vegetarians and vegans alike, proving that simple ingredients can create a truly memorable dining experience.

Ingredients

Directions

  1. Bring a large pot of salted water to a boil over high heat.
  2. Add the rigatoni pasta and cook according to package instructions until al dente, reserving 1 cup of pasta water before draining.
  3. While the pasta cooks, heat olive oil in a large skillet over medium-high heat.
  4. Add the broccoli florets to the skillet and sauté for 5-7 minutes until tender-crisp and lightly browned.
  5. Reduce heat to medium, add minced garlic and red pepper flakes, and cook for 1 minute until fragrant.
  6. Pour in the crushed tomatoes, season with salt and pepper, and simmer for 10 minutes until the sauce thickens slightly.
  7. Add the drained rigatoni to the skillet with the broccoli and tomato sauce.
  8. Toss everything together over low heat, adding reserved pasta water a splash at a time until the sauce coats the pasta evenly.
  9. Serve immediately, garnished with additional olive oil or fresh basil if desired.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 8.5kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 8.2mg1%
Total Carbohydrate 1.8g1%
Dietary Fiber 0.7g3%
Sugars 0.4g
Protein 0.7g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or vegetable broth to restore creaminess.

Substitutions: For a gluten-free version, substitute rigatoni with gluten-free pasta. You can also add white beans or chickpeas to the sauce for extra protein and fiber.

Tip: Do not overcook the broccoli; it should retain a slight crunch to contrast with the soft pasta. If you prefer a smoother sauce, blend the tomatoes before adding them to the pan.

Keywords: rigatoni, broccoli, pasta, tomato sauce, vegan, vegetarian, italian, quick dinner, plant-based, healthy, weeknight meal, olive oil, garlic, easy recipe, comfort food, gluten-free option, dairy-free, family dinner, simple cooking, mediterranean
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