https://www.copymethat.com/r/4pG9i6oQy/best-rigatoni-with-roman-broccoli-sauce/
139200771
xIVlrhI
4pG9i6oQy
2024-06-16 07:53:10
Best Rigatoni with Roman Broccoli Sauce
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Romans use the leaves that grow around heads of broccoli to make a flavorful sauce for pasta. In the U.S., most of the leaves are stripped off before broccoli is sold. Our recipe instead uses the stems, which are equally flavorful and produce a silky sauce. Baby spinach retains the color of the original recipe.
TIP
Don’t undercook the broccoli stems. We're accustomed to cooking vegetables until crisp-tender, but the stems here should be cooked until fully tender.
By KEMP MINIFIE
35 minutes
TIP
Don’t undercook the broccoli stems. We're accustomed to cooking vegetables until crisp-tender, but the stems here should be cooked until fully tender.
By KEMP MINIFIE
35 minutes
Ingredients
- 1 POUND BROCCOLI, STEMS AND FLORETS SEPARATED
- KOSHER SALT AND GROUND BLACK PEPPER
- 1½ CUPS PACKED BABY SPINACH
- 2 MEDIUM GARLIC CLOVES, CHOPPED
- 4 TABLESPOONS (½ STICK) SALTED BUTTER, CUT INTO 4 PIECES
- 1 TABLESPOON DRAINED CAPERS
- ½ TEASPOON RED PEPPER FLAKES
- 2 TABLESPOONS FINELY GRATED LEMON ZEST, DIVIDED
- 12 OUNCES RIGATONI PASTA
- 1 OUNCE PECORINO ROMANO OR PARMESAN CHEESE, FINELY GRATED (½ CUP), PLUS MORE TO SERVE
Steps
Directions at 177milkstreet.com
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