PASTA CON I BROCCOLI | ricetta pugliese pronta in 15 minuti

Bring a large pot of salted water to a boil.

Add the rigatoni pasta and cook according to package instructions until al dente.

In the last 3 minutes of cooking, add the broccoli florets to the pot with the pasta.

Reserve 1 cup of pasta cooking water, then drain the pasta and broccoli.

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.

Add the drained pasta and broccoli to the skillet, tossing to combine with the garlic oil.

Stir in the lemon zest and juice, and add reserved pasta water a little at a time until the desired sauce consistency is reached.

Season with salt and black pepper to taste.

If using, sprinkle the grated Parmesan cheese over the pasta and toss to combine.

Garnish with chopped parsley before serving.

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