Rigatoni Con Pomodoro E Broccoli

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.

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 10

Calories: 8.5

Dietary: Vegan, Vegetarian

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

1 lb Fresh broccoli; cleaned and cut into bite-sized florets
1 lb Rigatoni pasta
3/8 c Olive oil
2 cans (28 oz) Crushed tomatoes
4 cloves Garlic, minced
1 tsp Salt
1/2 tsp Black pepper
1 tsp Red pepper flakes (optional)

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 sautÃÂ© 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

Read it online: https://www.chefs-mate.com/recipe/rigatoni-con-pomodoro-e-broccoli/