Romanesco Broccoli And Rigatoni Recipes

ROMANESCO BROCCOLI AND RIGATONI

Romanesco Broccoli and Rigatoni image

I found this recipe on Rachael Ray's magazine website and I am going to try it out soon. It appears to be a spin off of Pasta Con Broccoli which I absolutely love!

Provided by KsuKitty

Categories < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

salt and black pepper
1 lb rigatoni pasta
3 tablespoons butter
1 large onion, chopped
2 large garlic cloves, finely chopped
1/2 cup dry white wine
1 cup chicken stock or 1 cup vegetable stock
1 head romanesco broccoli or 1 head Broccolini, cut into florets
1 teaspoon lemon peel, grated
2 sprigs rosemary, finely chopped
1/2 teaspoon crushed red pepper flakes
2/3 cup pecorino romano cheese, grated, plus more to pass around the table (a couple of generous handfuls)
1/2 cup walnuts, chopped, toasted

Steps:

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a couple of ladlefuls of the pasta cooking water.
While the pasta is working, in a large, heavy saucepan or Dutch oven, melt the butter over medium-high heat. Add the onion and garlic and cook until golden, 6 to 7 minutes. Stir in the wine for 1 minute, then the chicken stock. Add the broccoli, lemon peel, rosemary and crushed red pepper; season with salt and black pepper. Cover and cook for 10 minutes.
In a serving bowl, toss the pasta, reserved pasta cooking water, cooked vegetables, cheese and nuts for a minute. Season with salt and black pepper and serve, passing extra cheese at the table.

More about "romanesco broccoli and rigatoni recipes"

Step 1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a couple of ladlefuls of the pasta cooking water. Advertisement. Step 2. While the pasta is working, in a large, heavy saucepan or Dutch oven, melt the butter over medium-high heat. Add the onion and garlic and cook until golden, 6 to ...
From rachaelraymag.com

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