Rigatoni with Broccoli-Lemon Sauce
We updated our readers’ favorite broccoli pasta sauce—now even creamier (but still cream-free).
- Makes4 to 6 servings
- Cook Time30 minutes
- 8
This is an adaptation of pasta sauced with a creamy, silky broccoli puree that we tasted in Rome. We use broccoli crowns here and not the lower portion of the stems, which are sometimes tough and fibrous. We start by simmering the broccoli in a large pot of salted boiling water. After removing the pieces, we keep the water at a boil and use it to cook the pasta.
Tip
Don’t simmer the broccoli until fully tender or its color will turn a dull shade of green. Cooking it only until crisp-tender ensures a vividly hued puree.
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