Sabrina Frederick’s roasted baby broccoli rigatoni

Try Sabrina Frederick’s easy-peasy broccoli pasta recipe. It’s a mouth-watering dish, perfect for a weeknight.

Roasted baby broccoli with rigatoni

Serves

4

Prep

5m

Cooking

20m

Ingredients

  • 1/4 cup (60ml) extra virgin olive oil
  • 2 bunches baby broccoli, halved crossways
  • 375g rigatoni
  • 4 garlic cloves, thinly sliced
  • 1 lemon, cut into wedges

Method

STEP 1

Preheat oven to 180˚C. Combine 1 tbs of oil with the baby broccoli in a large roasting pan. Season. Roast for 15 mins or until tender.

STEP 2

Meanwhile, cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain, reserving 1/3 cup (80ml) of the cooking liquid.

STEP 3

Heat 1 tbs of oil in a large frying pan over medium heat. Add garlic and cook, stirring, for 1 min or until aromatic. Add the baby broccoli, pasta and reserved cooking liquid. Toss to combine. Season. 

STEP 4

Drizzle with remaining oil and serve with lemon wedges

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.