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Easy Broccoli and Pasta Recipe
Rigatoni and Broccoli
Soon you'll agree that one of the best places for broccoli is in a broccoli and pasta recipe, or, as the say, a 'pasta con broccoli recipe.'
Olive oil pasta recipes are easy to prepare because the olive oil is the sauce. Crushed red pepper gives Rigatoni and Broccoli the zing that makes this rigatoni recipe a family and company favorite.
Rigatoni and Broccoli
1 pound rigatoni, cooked al dente
6 cups fresh broccoli pieces, about the size of the rigatoni
1/3 cup extra virgin olive oil
1 tablespoon minced garlic
1 teaspoon crushed red pepper, or more to taste
1 1/2 cups chopped ham, optional
Salt and pepper to taste
Steam the broccoli pieces until just tender (or throw them in with the pasta for the last few minutes of cooking.) Be careful not to overcook the pasta and broccoli.
Simmer the garlic, red pepper, and ham in olive oil for about 10 minutes, until the flavors have been absorbed by the oil.
Drain the pasta and broccoli, if you haven't already done so, and transfer them to a pasta bowl. Pour the olive oil mixture over the pasta and toss lightly. Salt and pepper to taste, toss again, and serve with parmesan cheese, if desired. 8-10 servings.
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