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Broccoli Rigatoni

Arlene Williams
Print Recipe
Course Main Course

Ingredients
  

  • 6 cups water
  • 1 bunch broccoli cut into bite-sized pieces
  • 1 lb rigatoni (this sauce works with capellini -angel hair- also)
  • 1 medium onion finely chopped
  • 2 cloves garlic chopped finely
  • 1/2 cup olive oil
  • salt
  • pepper
  • 1/2 cup grated Romano cheese

Instructions
 

  • In a large kettle or saucepan bring water to boiling. Add broccoli. Return to boiling; reduce heat. Cover and simmer 10 minutes or until broccoli is crisp-tender. Remove broccoli and add pasta to same water. Cook paste to al dente. Drain, reserving 1 cup cooking liquid.
  • Meanwhile, in a small skillet cook onion and garlic in oil until tender. In a large bowl toss together broccoli and pasta, reserved cooking liquid and onion/garlic mixture. Mixture will be slightly soupy. Season with salt and pepper. Sprinkle with grated Romano cheese. Makes 4-6 servings. Enjoy!