Rigatoni with broccoli

    22 mins

    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.

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    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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