Whole Wheat Rigatoni
with Lemon Broccoli Pesto & Zucchini
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- 6 oz broccoli florets
- 2 cloves garlic
- 1 zucchini
- 4 oz roasted red peppers
- 1 lemon
- 1 tbsp capers
- ¼ cup sliced almonds
- 7 oz dried whole wheat rigatoni
- 2 tbsp vegan parmesan
- 2 tbsp olive oil*
- Salt and pepper*
- *Not Included
- For full ingredient list, see Nutrition
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.
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.
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.
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.
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.
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!