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Rigatoni with Roasted Garlic and Broccolini

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Rigatoni with Roasted Garlic and Broccolini

Rigatoni with Roasted Garlic and Broccolini

Jessica Braider
The first time I had roasted garlic I was amazed by how delicious and elegant it was when spread on crackers. I don’t know what took me so long to think of combining the flavor of roasted garlic with pasta, but it’s surprisingly simple (and kind of fun) to make and super delicious. If your family doesn’t like spicy food, skip the crushed red pepper flakes, as they really do get spicy when you toast them in the oil.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Dish
Cuisine Italian
Servings 8 servings


  • 1 head garlic
  • 1/4 cup extra virgin olive oil plus 1 additional tsp. for drizzling on the garlic
  • 16 oz. rigatoni noodles (use wheat/gluten-free if needed)
  • 1/4 tsp. crushed red pepper flakes optional
  • 1 lb. broccolini or asparagus chopped
  • 1/2 tsp. salt
  • 1/4 cup grated Parmesan cheese plus more for serving


  • Preheat the oven to 400 degrees (a toaster oven works great for this). Slice the top off the head of garlic to expose the tops of each garlic clove. Put the garlic on a piece of foil large enough to envelop it, and drizzle it with 1 tsp. olive oil. Wrap the foil tightly around the garlic, keeping the head upright, and bake it for 30 minutes or until the cloves are very soft.
  • When you put the garlic in the oven, start the water for the rigatoni, and cook the pasta in salted water according to the package directions until it is al dente.
  • Meanwhile, heat 1/4 cup of the oil in a large skillet over medium heat and toast the crushed red pepper flakes (optional) for about 1 minute to flavor the oil.
  • Add the broccolini or asparagus and sauté it for 5 minutes, then cover it, reduce the heat, and steam it for about 3 minutes until it is tender (omit the steaming step if using asparagus).
  • Squeeze the garlic cloves out of the head of garlic and onto a small plate. Using the back of a fork, mash the garlic with 1/4 tsp. salt.
  • In a large metal serving bowl, combine the noodles with the garlic, broccolini and oil, remaining salt, and the cheese. Serve it immediately, topped with extra Parmesan cheese, or refrigerate it for up to 3 days.


Do Ahead or Delegate: Roast the garlic and refrigerate, cook the pasta and store tossed with a little oil to prevent sticking, chop the broccolini or asparagus, grate the cheese if necessary and refrigerate, or fully prepare and refrigerate the dish.
Scramble Flavor Booster: Use the optional red pepper flakes and/or season the finished dish with freshly ground pepper.
Tip: When you roast garlic, it takes the sharp edge off it and gives it a mellower, sweeter, nutty flavor. Roasted garlic is also delicious spread right on bread.
Nutritional Information Per Serving (% based upon daily values): Calories 283, Total Fat: 9g, 14%; Saturated Fat: 2g, 6%; Cholesterol: 0mg, 0%; Sodium: 159mg, 6.5%; Total Carbohydrate: 45g, 15%; Dietary Fiber: 4g, 14%; Sugar: 2g; Protein: 8g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword Dairy-Free, Dinner, Fall, Gluten-Free, Kosher, Low Fat, Low Sodium, Main Dish, Make-Ahead, No Added Sugar, Nut-Free, Spring, Vegan, Vegetarian
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