Rigatoni with Roasted Broccoli, White Beans and Lemon Zest

Preheat oven to 450° F. 
Toss broccoli with 2 tablespoons olive oil, salt, and pepper. 
Place broccoli on a nonstick baking sheet and roast broccoli for 5 minutes. 
Cook pasta according to package directions; drain, reserving 1⁄2 cup pasta water.
Heat remaining olive oil in large skillet over medium-high heat.  
Add beans and garlic; sauté for 30 seconds.  
Add pasta, pasta water, grated lemon zest and season with salt and pepper to taste.  
Divide into eight bowls and top with roasted broccoli and cheese.

Banner Image:

WEB_12x18_72dpi_Roasted Broccoli Rigatoni_6623.jpg

Grain:

Wheat [1]

Ingredients:

1 package whole wheat penne or similar pasta

4 cups broccoli ﬂorets 

6 cloves garlic, sliced

Grated zest of two lemons

4 tablespoons extra-virgin olive oil, divided

Sea salt and black pepper to taste

1 16-ounce can white beans, rinsed and drained (cannellini or other)

1⁄2 cup Parmigiano-Reggiano cheese shaved

Active time:

5 minutes

Yield:

8 servings

Nutrition:

Calories: 290, Total Fat: 11g, Saturated Fat: 2.5g, Sodium: 60mg, Carbohydrate: 35g, Fiber: 7g, Protein: 12g

Author:

Recipe and photo courtesy of Barilla [2]

Diet:

Mediterranean DietVegetarian & Vegan Diet

Recipe tags:

Quick & Easy

Dietary choice:

Vegetarian

Rating:

Description:

This super easy Italian pasta dish is a quick meal for a busy night! The broccoli and white beans keep it healthy, and the garlic and lemon make it extra tasty.