Whole Wheat Rigatoni

Bring a large pot of salted water to a boil for the pasta. Cut the broccoli into bite-sized florets. Crush the garlic with the side of a knife, and remove peel. Thinly slice the roasted red peppers 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 1 tbsp olive oil. Once hot, add the broccoli florets and a pinch of salt and pepper. Cook, shaking the pan occasionally, until well browned in places, about 3 to 5 minutes. Transfer to a bowl and cover to keep warm. Add 2 tsp olive oil and crushed garlic to the skillet and cook until aromatic, about 1 to 2 minutes.

Reserve 1½ cups of the broccoli florets and transfer the rest to a food processor. Add the garlic, ⅓ cup lemon juice, capers, sliced almonds, 2 tsp salt, and 1 tbsp 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 ½ cup pasta water, then drain the rigatoni and return to the pot off the heat. Add 1 tbsp olive oil and toss to coat to prevent sticking.

Without rinsing, return the skillet to medium-high heat with 1 tbsp olive oil. Once hot, add the sliced zucchini and a pinch of salt and pepper, cooking in batches if necessary. Cook, tossing occasionally, until well browned in places, about 3 to 4 minutes. Transfer to a plate, then repeat with the remaining zucchini.

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 roasted red peppers, zucchini, and toss to combine. Divide the rigatoni with lemon broccoli pesto & zucchini between large, shallow bowls. Sprinkle with parmesan. Enjoy!