Rigatoni with Spicy Broccoli and Garlic is one of those throw-it-together meals that somehow tastes like you put in way more effort than you did. It’s got all the good stuff—tender broccoli, tons of garlic, a little heat, bright lemon, and creamy white beans—tossed with chewy rigatoni and finished off with plenty of Parmesan cheese. It’s cozy, filling, and full of flavor, perfect for when you want something homemade but don’t feel like spending all night in the kitchen.
Ingredients needed for Rigatoni with Spicy Broccoli and Garlic:
Broccoli– One Head of fresh broccoli or 2 cups chopped. You will be steaming this first and then chopping it into really small pieces before adding it to the pasta.
Garlic– Six cloves of garlic, finely minced. No jar stuff here, please use fresh!
Lemons- Two lemons. You will need the zest of a Lemon and the juice of a Lemon for the pasta recipe. Then I like to cut a lemon up and serve it with the pasta.
Crushed Red Pepper flakes- 1/2 teaspoon of red pepper flakes. If heat is not your thing, use less or omit it altogether. You can always put it on the table and let people add it themselves.
White Beans- One can of northern white beans, drained and rinsed. You could also use cannellini beans. Both taste similar. Cannellini beans are typically larger and shaped more like a kidney bean, whereas northern beans are a bit smaller and firmer in texture. If you’re not into beans, feel free to leave them out.
Olive Oil- 1/2 cup of Extra Virgin Olive Oil. Because this is a sauceless pasta dish, I like to use high-quality ingredients like extra virgin olive oil.
Parmesan Cheese- 1/2 cup Parmesan cheese. If you can find Parmesan-Reggiano cheese, that’s even better!
Pasta- 12 oz. of Rigatoni Pasta (about 3/4 of the box). I love rigatoni for this dish, but any short pasta shapes work in the recipe.
Reserved Cooking Water- 1/2 cup reserved pasta water. This is the water the pasta has cooked in. Before draining, carefully dip your measuring cup into the pot and take out about 1/2 cup of water and set aside until needed in the recipe.
How to Make Rigatoni with Spicy Broccoli and Garlic:
Step-by-Step
Step 1: Cook the pasta
Bring a large pot of salted water to a boil over medium-high heat. Cook 12 oz. of rigatoni according to the package directions until al dente. Before draining, reserve ½ cup of the cooking water. Set the pasta and water aside.
Step 2: Steam and chop the broccoli
While the pasta cooks, steam 1 head of broccoli until fork-tender (about 5–6 minutes). Once it’s cool enough to handle, finely chop the broccoli into small pieces. You should have around 1½ to 2 cups chopped. If you’ve never steamed broccoli, here’s what to do! Place broccoli florets into a steamer basket that fits into a pot with a lid. Add an inch of water to the pot, place the basket inside the pot, and cover with a lid. Bring the water to a boil and steam broccoli until tender. This should only take a few minutes.
Step 3: Sauté the broccoli
In a large skillet or sauté pan, heat 1 tablespoon of olive oil over medium heat. Add the chopped broccoli, season with salt and pepper, and stir for about 1 minute to warm it up and bring out the flavor.
Step 4: Add garlic, spices, and lemon zest
Push the broccoli to the edges of the pan, creating a space in the center. Pour in 1/2 cup of olive oil, then add 6 cloves of finely minced garlic, ½ teaspoon red pepper flakes, and the zest of one lemon. Stir everything together and let it cook for about 1 minute, just until fragrant.
Step 5: Combine broccoli and beans
Mix the garlic oil and broccoli together in the pan. Add one can of drained and rinsed northern white beans. Stir and cook for 2–3 minutes, until everything is warmed through.
Step 6: Toss with pasta and lemon juice
Add the cooked pasta to the pan along with the reserved ½ cup of pasta water and the juice of one lemon. Toss everything together to coat the pasta and combine the flavors.
Step 7: Finish with Parmesan
Stir in ½ cup of grated Parmesan cheese until it melts into the pasta and creates a light, creamy sauce. Taste and adjust seasoning as needed. You may want to add a pinch of salt or a drizzle of olive oil.
Step 8: Serve and enjoy
Spoon the pasta into bowls and top with extra Parmesan and fresh lemon wedges. Serve hot and enjoy every zesty, garlicky bite!
There you have it—Rigatoni with Spicy Broccoli and Garlic that’s simple, satisfying, and packed with flavor. It’s one of those meals that feels a little fancy but is totally doable on a busy weeknight. Whether you’re cooking for family or just yourself, this dish delivers comfort, a little kick of heat, and plenty of cozy vibes. Don’t forget the extra Parmesan and lemon wedges on top—they really bring it all together!
More Recipes to Try!
Rigatoni with Spicy Broccoli and Garlic
This Rigatoni with Spicy Broccoli & Garlic is a vibrant, veggie-packed pasta dish that's as satisfying as it is simple. Tender broccoli is sautéed with garlic, red pepper flakes, and lemon for a bold, zesty flavor, then tossed with creamy white beans, al dente rigatoni, and a generous sprinkle of Parmesan. It’s a wholesome weeknight dinner that comes together in under 30 minutes and hits all the right notes—bright, comforting, and just the right amount of spicy.
Ingredients
- 1 Head of broccoli or 2 cups chopped.
- 6 cloves garlic, finely minced
- 2 lemons- Zest of Lemon, Juice of Lemon, and 1 cut up for serving.
- 1/2 tsp red pepper flakes
- 1 can of northern white beans, drained and rinsed.
- 1/2 cup Extra Virgin Olive oil
- 1/2 cup Parmesan cheese
- 12 oz. Rigatoni Pasta (3/4 of the box)
- 1/2 cup reserved pasta water
Instructions
- Cook pasta according to package directions. Reserving 1/2 cup of pasta water.
- Steam 1 head of broccoli until fork-tender. Finely chop broccoli (about 1 1/2 cups)
- Warm a pan and add 1 tbsp olive oil. Add broccoli to the pan with olive oil and season with salt & pepper. Stir.
- Push the broccoli to the sides of the pan and create space in the middle of the pan—add 1/2 cup of olive oil, garlic, crushed red pepper flakes, and zest of 1 lemon. Stir and cook for about a minute or so.
- Now, stir all together to combine the broccoli.
- Add 1 can of drained white beans. Cook until broccoli & beans are warmed through, 2-3 minutes.
- Add cooked rigatoni, 1/2 cup reserved pasta water, and the juice of 1 lemon. Stir to combine.
- Finish by adding 1/2 cup Parmesan cheese.
- Serve in bowls and top with more Parmesan cheese and fresh lemon wedges. Serve hot.
Notes
- You can also use Cannellini beans if you prefer.
- Any short pasta shape works in this recipe.
- When the pasta sits, it can tend to dry out, so feel free to add more olive oil as needed.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 685Total Fat: 33gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 11mgSodium: 520mgCarbohydrates: 82gFiber: 12gSugar: 11gProtein: 21g
**I have included an estimation of the nutrition information for this recipe. However, always remember a recipe is so much more than just nutritional content, and these numbers do not need to dictate your food choices. Please don’t forget that both your body and soul need nourishment! The owner of this website is not liable for this estimation.
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