Broccoli and cheese get blended into a silky sauce in this recipe from “Milk Street Vegetables” by Christopher Kimball.
Category: not set
Cuisine: not set
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
1/4 cup 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 (NOTE)
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