Rigatoni With Broccoli & Peas (Family Meal Pasta)
Never take sides against the Family.
Full Recipe Video:
Servings: 4
Ingredients:
Olive oil
1/2 cup yellow onion
3-4 garlic cloves, diced thin
12 oz. bag frozen broccoli florets
12 oz. bag frozen peas
Salt & Pepper to taste
Crushed red pepper flakes to taste (optional)
Garlic powder to taste
1/4 cup chicken broth
1/2 cup white wine (crisp/dry)
16 oz. box rigatoni (or pasta of your choice)
2 tbsp. butter
2-3 tbsp. Peccorino Romano, plus extra for serving
Coat large frying pan with olive oil. Turn burner on medium heat.
Fill a medium/large pot with water for your pasta, and bring to a boil. You can start cooking your veggies while your water is getting hot.
Once oil is hot, add onions and garlic to your frying pan and cook until golden brown - be sure not to burn garlic.
Add broccoli and peas to pan. Salt and pepper your veggies to taste. Add crushed red pepper flakes if you would like to make your dish spicy - the amount is your discretion. Add garlic powder to taste.
Add chicken broth and white wine. Stir all ingredients as it cooks.
As your veggies are cooking, your water will probably be at a boil. Salt your water heavily once boiling, and add your pasta. (See recipe: How to Cook Pasta Al Dente). Cook your pasta a couple minutes less than the instructions on the box for al dente pasta - you will be adding the pasta to the veggies and sauce where it will continue to cook, so you don’t want to cook the pasta all the way.
Add butter to veggies. Stir as it melts.
Add Peccorino Romano.
Add a half ladle full of pasta water to your sauce.
Make sure veggies are mostly tender, then, using a large spider or slotted spoon, start spooning your cooked pasta into your veggies. DO NOT drain your pasta. See product link below.
Mix pasta with veggies and sauce, letting cook together about 1 minute.
Serve on individual plates/pasta dishes and sprinkle additionla cheese over the top.
Notes:
This is inspired by the “family meal” dishes served to restaurant staff before the dinner shift starts. It’s easy, fast, and filling and can easily be augemented on the fly with ingredients you have in your fridge and freezer. You can substitute the rigatoni for any pasta - for this dish, we like a hearty pasta that stands up to the veggies and soaks up the thin white wine sauce. You can also add or substitute veggies you have on hand, which can be fresh or frozen. This pasta tastes even tastes great the following day and also makes a great pasta salad because it tastes great cold.
If you’re going to heat up leftovers the following day, since this is not a super “saucy” pasta, we suggest drizzling some olive oil back into your serving before heating it up to add some moisture back in.
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Favorite Pasta Bowls: Spode Heritage Pasta Bowl
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