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Rigatoni with Broccoli-Lemon Sauce
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This is an adaptation of pasta sauced with a creamy, silky broccoli puree that we tasted in Rome. We use broccoli crowns here and not the lower portion of the stems, which are sometimes tough and fibrous. We start by simmering the broccoli in a large pot of salted boiling water. After removing the pieces, we keep the water at a boil and use it to cook the pasta.
4 to 6
Servings
Tip
Don’t simmer the broccoli until fully tender or its color will turn a dull shade of green. Cooking it only until crisp-tender ensures a vividly hued puree.
30 minutes
Kosher salt and ground black pepper
1 pound broccoli crowns, cut into 1-inch pieces
3 medium garlic cloves, peeled
1 tablespoon drained capers
1/4 cup extra-virgin olive oil, plus more to serve
1 pound rigatoni OR ziti pasta
2 ounces pecorino Romano OR Parmesan cheese, finely grated (1 cup), plus more to serve
1 tablespoon grated lemon zest, plus 2 tablespoons lemon juice
Ingredients
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Kosher salt and ground black pepper
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1
pound broccoli crowns, cut into 1-inch pieces
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3
medium garlic cloves, peeled
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1
tablespoon drained capers
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¼
cup extra-virgin olive oil, plus more to serve
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1
pound rigatoni OR ziti pasta
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2
ounces pecorino Romano OR Parmesan cheese, finely grated (1 cup), plus more to serve
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1
tablespoon grated lemon zest, plus 2 tablespoons lemon juice
Directions
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01In a large pot, bring 4 quarts water to a boil. Add 1 tablespoon salt, the broccoli and garlic; cook until the broccoli is crisp-tender, 4 to 6 minutes. Using a slotted spoon, transfer the broccoli and garlic to a blender; keep the water at a boil. Remove about 2 cups of the water; add 1½ cups to the blender (reserve the remainder), along with the capers. Blend until smooth, then, with the machine running, stream in the oil; set aside.
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02Add the pasta to the boiling water and cook, stirring, until al dente. Drain and return to the pot. Add the broccoli puree, the cheese and lemon zest and juice; toss to combine, adding reserved water as needed so the pasta is lightly sauced. Taste and season with salt and pepper. Serve drizzled with additional oil and with additional cheese.
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03Chopped or torn fresh basil OR chopped toasted walnuts OR both
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Reviews
January 31, 2023
I love Milk Street, but…..
I have been a huge fan from day 1, but this recipe did not work for me. I was inspired by the recent feature on the show. I made it exactly as directed. I think this is the only unsuccessful recipe that I have made from Milk Street. I still love you.
Just made this recipe from broccoli harvested from our winter garden. Top marks! Since I wasn't going to use basil or walnuts for garnish, I held back a generous half cup of the cooked broccoli from the puree and tossed the sprigs in with the cheese and lemon juice. Frankly, I'm not convinced that capers (which are great with the broccoli) would be my choice to pair with basil. I'll definitely make this again.
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Your First Issue
Excellent dish!