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Rigatoni with Roman Broccoli Sauce
Ingredients
  • 1
  • POUND BROCCOLI, STEMS AND FLORETS SEPARATED
  • KOSHER SALT AND GROUND BLACK PEPPER
  • CUPS PACKED BABY SPINACH
  • 2
  • MEDIUM GARLIC CLOVES, CHOPPED
  • 4
  • TABLESPOONS (½ STICK) SALTED BUTTER, CUT INTO 4 PIECES
  • 1
  • TABLESPOON DRAINED CAPERS
  • 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
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