Vegan Citrusy Roasted Broccoli Rigatoni

Roasting broccoli enhances the flavor of this basic vegetable. For a hearty meal, combine with a touch of chile, garlic, and lemon.


1 cup broccoli florets

1 tablespoon olive oil, plus extra

1 teaspoon split dried chili flakes

2 garlic cloves, cut thinly

1½ cups dry rigatoni pasta

Lemon zest, lemon juice, and lemon slices for serving.

½ teaspoon salt

½ teaspoon pepper

How to prepare:

Preheat oven to 400 degrees Fahrenheit. On a baking sheet, equally distribute broccoli and sprinkle with oil. Sprinkle with ½  teaspoon chile flakes and garlic slices, and roast broccoli for 10 minutes, or until edges are brown and broccoli is crisp.

While the broccoli is cooking, bring a medium pot of water to a boil over medium-high heat and cook the pasta until al dente, approximately 8 minutes. Remove from heat and carefully drain.

In a serving dish, place pasta and top with broccoli, the remaining chili flakes, and garlic pieces. Drizzle with a small amount of more oil and sprinkle with lemon zest and juice. Blend well.

Re-season with salt and pepper, and serve with lemon wedges for squeezing.

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