Vegetable Pasta with Broccoli
![Vegetable Pasta with Broccoli](
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What You Need
Ingredients
Preparation
- Bring a large pot of salted water to a boil over high heat. Add 1 lb [455 g] dried rigatoni or spaghetti and cook until al dente, per the package directions. Reserve 1 cup [240 ml] pasta water and drain.
- Meanwhile, bring another large saucepan or Dutch oven filled with salted water to a rolling boil over high heat. Add 1 lb [455 g] broccoli florets, cut into bite-size pieces. Boil until tender, 3 to 5 minutes. Transfer to a medium bowl with a slotted spoon and discard the cooking water.
- In the same saucepan you used to cook the broccoli, warm ¼ cup [60 ml] extra-virgin olive oil over medium heat. When the oil is hot, add 2 Tbsp white or yellow miso paste; 2 garlic cloves, grated; 1 Tbsp coarsely ground black pepper; and 1 tsp red pepper flakes such as Aleppo, Maras, or Urfa. Sauté until fragrant, 30 to 45 seconds. Fold in the cooked broccoli. Taste and season with fine sea salt.
- Quickly fold in the hot cooked rigatoni and 1 cup [60 g] grated Parmesan. Add ¼ cup [60 ml] reserved pasta water, 1 Tbsp more at a time as needed, and stir to create a glossy coating. A large portion of the broccoli will fall apart to form the sauce. Garnish with 2 Tbsp chopped preserved lemon peel, rinsed and drained. Serve immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.