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Home  >  Inspire & Create  >  What's for Dinner  >  Roasted Baby Broccoli Rigatoni


RECIPE

Roasted Baby Broccoli Rigatoni

Coles, the Official Partner of the AFLW and AFL presents AFLW Richmond player Sabrina Frederick’s quick and easy vegan Roasted Baby Broccoli Rigatoni.

"A vegan diet and high performance I think works really well. The key is making sure you get all the right nutrients for your body” – Sabrina.

Prep

5 mins


Cooking

20 mins


Difficulty

Easy


Serves

4

Roasted Baby Broccoli Rigatoni

Ingredients

  • ¼ 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

  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.
  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.
  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.
  4. Drizzle with remaining oil and serve with lemon wedges.
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