Rigatoni with broccoli

Rigatoni with broccoli

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About this recipe: For an east-west twist, instead of broccoli, try using kai lan in this recipe. Cut the stems lengthwise and chop stems and leaves into 2 cm pieces.

Lynn Lewis

Serves: 4 

  • 350 g rigatoni or other tube pasta
  • 2 small heads broccoli, tough stems removed and cut into florets
  • 1 tablespoon olive oil
  • 1 medium red onion, halved and thinly sliced crossways
  • 1 medium capsicum, seeded and cut lengthwise into thin strips
  • 2 spring onions, thinly sliced on the diagonal
  • 85 g sultanas
  • ¼ teaspoon chilli flakes
  • ¼ teaspoon salt
  • 8 cloves roasted garlic
  • 12 cherry tomatoes, each cut in half
  • pinch of ground nutmeg
  • ¼ teaspoon black pepper
  • 20 g grated parmesan cheese

Prep:10min  ›  Cook:12min  ›  Ready in:22min 

  1. Cook pasta in a large saucepan of lightly salted boiling water until al dente, following packet instructions. Add the broccoli to the pan for the last 5 minutes of cooking time. Drain pasta and broccoli.
  2. Heat oil in a large non-stick frying pan over medium-high heat. Add onion, capsicum, spring onion, raisins, chilli flakes and salt. Sauté until vegetables are crisp-tender, 4 minutes. Add roasted garlic. Sauté for 1 minute. Remove from heat.
  3. Return pasta and broccoli to the pan. Add capsicum mixture, tomato and nutmeg. Sprinkle with the black pepper and parmesan.

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