Rigatoni with broccoli and parmesan is a delicious and easy quick healthy pasta meal which serves 4 and is on the table in literally 20 minutes. With a low fat creamy cheese sauce made from crème fraîche this simple family dinner is guaranteed to be a winner all round!
You folks loved my recent low fat tagliatelle carbonara so I thought I’d keep to that winning pasta theme of using low fat crème fraîche for the sauce and bring you my tasty rigatoni with broccoli and parmesan recipe today.
This is another one of the easiest healthy pasta dishes that I love to make for Lady Lynne and I. It’s so quick and simple, using just a few ingredients and all created on the stovetop with minimal dishes too.
If there’s one thing I can’t stand that’s the thought of spending ages in the kitchen getting a meal together when I’ve spent the whole day in meetings at work. I just want something comforting, easy and healthy, and this recipe certainly hits that spot!
The more eagle eyed of you folks who are regular blog followers might see in the photographs that I’ve used white pasta as opposed to my usual whole wheat pasta. Normally I’ll use whole wheat pasta as it’s healthier and better for you, being an unrefined carbohydrate made from whole grains. Unfortunately I just wasn’t able to get whole wheat pasta at the time.
You see at the time when I was photographying this recipe, a number of weeks ago, we were being pelted by “The Beast from the East” and due to those extreme weather conditions a lot of supplies of basic food stuffs were difficult to obtain so I had to make do with what I could get!
Actually the whole “Beast from the East” thing was completely mad as all our public transport here in Scotland went off and bread and milk completely ran out or became rationed!
Still, there was one advantage of using the white rigatoni pasta though, in that this rigatoni with broccoli and parmesan recipe took less time to make as the white pasta cooks quicker than whole wheat!
Some Tips For Perfect Rigatoni With Broccoli And Parmesan
- Whilst it might seem a good idea to cook the pasta and the broccoli in the same pan, if the pasta takes longer to cook, especially if you use whole wheat pasta, the broccoli could end up all mushy and tasteless. That’s why you need to do those seperately, in two pans.
- Keep a small amount of the pasta water in the pasta pot instead of draining it all out. This will stop the pasta from drying out and also help to make the creamy sauce.
- It’s possible to freeze any leftovers you might have but re-heat in a saucepan with a little boiled water rather than in a microwave which will dry it out.
Rigatoni With Broccoli And Parmesan Recipe
I like to serve my rigatoni with broccoli and parmesan with a few spoonfuls of sweetcorn which compliments the dish with a delicious sweet crunch. Of course it’s perfectly delicious on its own too!
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe if you like it! 🙂
- 300 g dried rigatoni
- 200 g broccoli cut into small florets
- 70 g Pine Nuts
- 200 ml low fat crème fraiche
- 60 g Parmesan or Grana Padano cheese grated
- 2 tbsp flatleaf parsley chopped
- Freshly grated salt and pepper
- Cook the rigatoni according to package directions, drain and return to the pot.
- Whilst the pasta is cooking place the broccoli in a large pan of boiling water and cook for 6 minutes. Then drain and add broccoli to the other pot with the drained pasta.
- Gently heat the pot with the pasta and broccoli and stir in the pine nuts and crème fraiche. When it starts to bubble turn down to simmer stirring frequently for about 2 minutes.
- Remove from the heat, stir in the parmesan and parsley and season to taste.
- Serve in warmed pasta bowls.
Coming on Thursday I’ve got a brilliant new vegetarian Quorn pizza recipe, just in time for the weekend! So, I hope you can join me then for that recipe!
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