Rigatoni with Lemony Broccoli

By GuidingVegan

Ingredients

• 12 oz gluten-free rigatoni
• 1/4 cup reserved pasta water
• 2 tbsp fresh lemon juice
• 1 tbsp finely grated lemon zest
• 2 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 1/4 cup extra virgin olive oil
• 3 cups fresh broccoli florets
• 1/3 cup Daiya mozzarella shreds
• Salt and pepper, to taste

Details

Servings 4
Adapted from stephinthyme.com

Preparation

Step 1

In a small bowl, whisk together lemon juice, lemon zest, minced garlic, red pepper flakes, and olive oil until emulsified. Season with salt and pepper. Set aside.

Bring a large pot of salted water to a boil. Add gluten-free pasta and cook according to package directions. In the last two minutes of cooking, add the broccoli florets.

Set aside 1/4 cup of the pasta water before draining pasta and broccoli into a colander.

After tossing pasta and broccoli in the colander, return both to the pot with heat on medium-low.

Pour the lemon-olive oil sauce over the pasta and broccoli, stirring gently to combine. Add the mozzarella shreds and reserved pasta water and fold to combine.

Stir gently until the mozzarella melts and the sauce thickens. Serve immediately.