Rigatoni with Broccoli, Garlic and Olive Oil
This recipe has “weeknight dinner delight” plastered all over it and it features broccoli to boot!
Made with just a few simple ingredients, this meal is quick to make and hits the spot every time.
This is the recipe that got my kid to say the words “ I love brwoccoli! I am going to finish the whole thing!” But this isn’t only for the kids- it’s one of those meals that the ENTIRE family will ACTUALLY eat (a rarity in my world due to my picky toddler).
The trick to this dish is the overcook the broccoli so that it turns into a pesto like consistency.
Rigatoni with Broccoli, Garlic, and Oil
INGREDIENTS:
6 cups broccoli florets
1 lb pasta (I used rigatoni)
1/2 cup extra virgin olive oil
8 garlic cloves, chopped
1/2 tsp red chili flakes (optional. Maybe opt out if making for little kids)
1 cup parmesan cheese, grated (plus extra for topping- optional)
INSTRUCTIONS:
Cook the broccoli in salted water until a fork can easily break apart the florets and the stems mash easily. Remove the broccoli with a slotted spoon into a large bowl and save the water from the stove to boil the the pasta.
Cook pasta in the salted boiling water until al dente.
Back to the broccoli bowl… Put it in a large bowl and salt and pepper it. Get a large fork or a potato masher and smash the broccoli.
In a small pot, combine olive oil, garlic, that have been chopped and chili flakes. Bring to a slow simmer or until the garlic begins to get golden. Remove from heat and set aside.
When the pasta is al dente, drain it, saving 1/2 cup pasta cooking water. Add the pasta the broccoli and pour the garlic and oil over it. Toss to combine and check for seasoning adding more salt and pepper if needed.
Add as much parmesan as you want and the cooking water and toss to combine. Top with more chili flakes and Parm if desired. Drizzle with olive oil .