Friday, August 15, 2014

The Case of Rigatoni with Broccoli

You taste the lemon, the rigatoni is comfortingly al dente, the broccoli savoury, and the toasted bread crumbs add a bit of crunch.

Rigatoni with Broccoli

4 cups rigatoni
1 bunch broccoli, in florets
4 tbsps lemon juice
4 tbsps olive oil
1/4 cup toasted breadcrumbs
1/4 cup Parmesan, grated
vegetable seasoning

Cook the rigatoni 2 minutes less than al dente then add the broccoli and cook for 2 more min.

Drain and return to the pot.

Stir in the lemon juice, olive oil, toasted breadcrumbs, Parmesan and vegetable seasoning to taste.

Serves 4.

Becki

PS So easy to join the conversation! Click on the comment button below.

2 comments:

  1. Hi I like your blog and wanted to invite you to join www.recipebyday.com a directory of recipes where you just have to register your blog and appear links to your recipes for you to increase your visits. Regards and Thanks.

    ReplyDelete
    Replies
    1. Hi Rosa,

      Thank you very much for your lovely comment and the invitation to join your recipe directory. Vegetarian Detective is already registered with one recipe directory and that seems to suffice for now, but I encourage readers to check out your website.

      Delete