This recipe is taken from the 2005 Milk Calendar. Flavoured with zesty garlic and a hint of lemon, the taste of this pasta is incredible! No one will believe it's so quick and easy to make.
- Prep: 10 min
- Cooking: 20 min
- 12 oz (360 g) rigatoni or farfalle pasta
- 3 cups (750 mL) broccoli pieces (1 small bunch)
- 1 tbsp (15 mL) butter
- 4 garlic cloves minced
- 1 onion minced
- 1 tsp (5 mL) grated lemon rind
- 1/4 cup (60 mL) freshly squeezed lemon juice
- 3 tbsp (45 mL) all-purpose flour
- 1/2 cup (125 mL) vegetable stock or chicken stock
- 2 1/2 cups (625 mL) Milk
- Salt and pepper to taste
- of ground nutmeg
- 1 red bell pepper or orange bell pepper diced
- Freshly grated Canadian Parmesan cheese
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In large pot of boiling salted water, cook pasta for 10 minutes or until almost tender. Stir in broccoli. Drain immediately and set aside.
In same pot, melt butter over medium-high heat; cook garlic and onion, stirring, for about 3 minutes or until starting to turn golden. Stir in lemon juice and cook, scraping up any bits stuck to pot until almost evaporated.
Sprinkle with flour and cook, stirring, for 30 secondes. Gradually stir in stock then milk. Stir in lemon rind, 1/2 tsp (2 mL) of salt, the pepper and nutmeg. Cook, stirring constantly, until starting to thicken, about 3 minutes. Stir in drained pasta and broccoli and red pepper; cook, stirring gently until pasta is hot and sauce is thickened. Season to taste with salt. Serve sprinkled with Canadian Parmesan cheese.
Cooking Tip:To save time, look for pre-cut fresh broccoli in packages in the produce section. If using frozen broccoli, thaw and drain under cold running water and add to pot in the last step with the drained pasta.
For the Adventurous:Add 1 can (19 oz/540 mL) chickpeas, drained and rinsed and 1/4 cup (60 mL) each currants and toasted pine nuts with the drained pasta.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||23 % / 253 mg|
|Vitamin C:||174 %|