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.


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