I’m always looking for new pasta recipes. I’m also always on the hunt to look for ways to use my broccoli stalks. (It’s an obsession of mine to find new ways to use all the pieces, parts and scraps of the vegetables I prepare — beyond making veggie stock!). So, this recipe satisfies both those needs.
It recently landed in my inbox, an email from Christopher Kimball’s Milk Street, and it looked delicious. I altered it slightly, omitting the capers and adding some cauliflower florets to the mix, and it was a hit with the family. Serve it alongside a salad, and crusty bread, and you’ll have a delicious meal in no time at all.
- 1 lb broccoli, stems and florets separated
- kosher salt and black pepper
- 1-1/2 cups packed baby spinach
- 2 medium garlic cloves, chopped
- 4 Tbsp salted butter, cut into 4 pieces
- 1 Tbsp drained capers
- 1/2 tsp red pepper flakes
- 2 Tbsp finely grated lemon zest, divided
- 12 ounces rigatoni pasta
- 1/2 cup Pecorino Romano or Parmigiano Reggiano, finely grated, plus more to serve.
In a large pot, bring 4 quarts of water and 2 Tbsp salt to a boil. Peel the broccoli stems, reserving any leaves, and cut crosswise into 1/2-inch rounds. Add the stems and leaves to the boiling water and cook until fully tender, about 10 minutes. Stir in the spinach and cook until wilted, about 20 seconds. Using a slotted spoon, transfer the vegetables to a blender; reserve 1/2 cup of the cooking water. Keep the water at boil.
Cut the broccoli florets into 1 to 1-1/2-inch pieces. Add the florets to the boiling water and cook until crisp-tender, about 3 minutes. Using a slotted spoon, transfer to a colander and rinse under cold water until cooled. Again, keep the water at a boil.
To the blender or food processor, add the garlic, butter, capers, pepper flakes, 3/4 tsp salt, 1 Tbsp of lemon zest and the reserved broccoli cooking water. Puree until smooth and bright green, about 30 seconds. Taste and season with salt and pepper.
Stir the rigatoni into the boiling water and cook until al dente. Reserve 1/2 cup of the cooking water, then drain. Return pasta to the pot and add the broccoli florets, the broccoli puree, 1/4 cup of the reserved cooking water, the remaining 1 Tbsp lemon zest, and cheese. Cook over medium, stirring constantly, until the sauce thickens slightly and the pasta is well coated, 1-2 minutes. Remove from the heat. Taste and season with salt and pepper.
Source: Christopher Kimball’s Milk Street
