1400 700 vegan wholewheatrigatoniwithlemonbroccolipesto hero

Whole Wheat Rigatoni

with Lemon Broccoli Pesto & Zucchini

dinner

Comfort Foods Quick and Easy Spring Recipes Summer Recipes High-Protein Soy-Free Italian Hearty Vegetables Nuts Pasta Squash Dinner <600 Calories
SERVINGS
2 6
PREP & COOK TIME
25 min
CALORIES
520
FAT
10g
CARBOHYDRATES
93g
PROTEIN
21g

MAIN INGREDIENTS

  1. 6 oz broccoli florets
  2. 2 cloves garlic
  3. 1 zucchini
  4. 4 oz roasted red peppers
  5. 1 lemon
  6. 1 tbsp capers
  7. ¼ cup sliced almonds
  8. 7 oz dried whole wheat rigatoni
  9. 2 tbsp vegan parmesan
  10. 2 tbsp olive oil*
  11. Salt and pepper*
  12. *Not Included
  13. For full ingredient list, see Nutrition
Allergens: tree nuts, wheat
Nutrition

TOOLS

  • Food processor
  • Large nonstick skillet
  • Large pot

INSTRUCTIONS

1
Prepare the vegetables

Bring a large pot of salted water to a boil for the pasta. Cut the broccoli into bite-sized florets. Crush the garlic cloves with the side of a knife and remove peel. Thinly slice the roasted red pepper into strips. Trim the zucchini, cut in half lengthwise and slice into half moons. Halve the lemons.

2
Cook the broccoli

Place a large nonstick skillet over medium-high heat with 2 tsp olive oil. Once hot, add the broccoli florets and cook, shaking pan occasionally, until well browned in places, about 2 to 3 minutes. Add the crushed garlic, 2 tbsp water, and a pinch of salt and pepper and cook, stirring occasionally, until the broccoli is crisp-tender and garlic is aromatic, about 1 minute.

3
Blend the pesto

Reserve ½ cup of the cooked broccoli florets and transfer the rest to a food processor. Add the garlic, 2 tbsp lemon juice, capers, sliced almonds, ¾ tsp salt, and 1 tsp olive oil. Pulse the broccoli pesto until it is mostly smooth.

4
Cook the pasta

Add the rigatoni to the boiling water, stir, and cook until al dente, about 11 to 13 minutes. Reserve ¼ cup pasta water, then drain the rigatoni and return to the pot off the heat. Add 1 tsp olive oil and toss to coat to prevent sticking.

5
Cook the zucchini

Without rinsing, return the skillet to medium-high heat with 2 tsp olive oil. Once hot, add the sliced zucchini and a pinch of salt and pepper. Cook, tossing occasionally, until well browned on one side, about 3 to 4 minutes.

6
Serve

Add the broccoli pesto and reserved pasta water to the pot with the rigatoni. Using tongs, toss to evenly coat. Add the reserved cooked broccoli, sliced red peppers, zucchini to the pot, toss to combine. Divide the rigatoni with lemon broccoli pesto & zucchini between large, shallow bowls. Top with parmesan. Enjoy!