Rigatoni With Broccoli-Lemon Sauce

6 servings


30 minutes

total time


1 tablespoon fine salt, plus more to taste

1 pound broccoli crowns, cut into 1-inch pieces

4 medium cloves garlic, peeled

1 tablespoon drained capers

¼ cups extra-virgin olive oil, plus more for serving

1 pound rigatoni or ziti pasta

1 cup (2 ounces) finely grated parmesan cheese, plus more for serving

1 tablespoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice (from 1 lemon)

Freshly ground black pepper, to taste

fresh basil leaves, for serving

Toasted, chopped walnuts, for serving (see Notes)


In a large pot, bring 4 quarts of water to a boil. Add 1 tablespoon of salt, the broccoli and garlic and cook until the broccoli is crisp-tender, 4 to 6 minutes. Using a slotted spoon, transfer the broccoli and garlic to the pitcher of a blender; keep the water at a boil. Transfer about 1 1/2 cups of the water to the blender (leave the remainder in the pot), along with the capers. Blend until smooth, then, with the machine running, stream in the oil.

Add the pasta to the remaining boiling water and cook according to the package instructions, stirring occasionally, until al dente. Drain, reserving the water, and return the pasta to the pot. Add the broccoli puree, Parmesan, and lemon zest and juice; toss to combine, adding reserved water as needed, so the pasta is lightly sauced.

Taste and season with pepper and more salt to taste, as needed.

Transfer to a large bowl or platter or spoon into individual bowls and sprinkle with basil, walnuts and additional cheese, if desired, and serve.


Serving Size

Per serving (about 1 1/4



Total Fat

14 g

Saturated Fat

3 g

Unsaturated Fat


Trans Fat



8 mg


310 mg

Total Carbohydrate

63 g

Dietary Fiber

6 g

Total Sugars

3 g


15 g

6 servings


30 minutes

total time
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