This rigatoni with Roman broccoli sauce is divine - New Day NW

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is lower in calories and provides a cheesy flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly option for cooking.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Margarine can be a less expensive fat for sautéing.

Bring a large pot of water to a boil.

Peel and chop the woody stems off the broccoli and add them to the boiling water.

Cook the broccoli stems for about 10 minutes until soft.

Add a handful of baby spinach to the boiling water with the broccoli stems for 15-20 seconds to keep the sauce bright green.

Remove the broccoli stems and spinach from the water and place them in a blender jar.

Add the broccoli florets to the boiling water and cook for 2-3 minutes until tender.

In the blender jar, add a little butter, capers, minced garlic, a pinch of red pepper flakes, and lemon zest.

Pour in half a cup of the broccoli cooking water into the blender jar.

Add a pinch of salt to the blender jar.

Blend the mixture until smooth to create the sauce.

Once blended, transfer the sauce to a pot and add the cooked rigatoni and broccoli florets.

Add some of the reserved pasta water to the pot to help combine the sauce with the pasta.

Stir in pecorino cheese and toss until the pasta is well coated in the sauce.

Add more lemon zest for brightness and toss again until everything is combined.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens