Spicy Sun-Dried Tomato, Broccoli and Goat Cheese Rigatoni


When you make this (and I really hope you do) you will not believe there is no cream in it. You will think I snuck into your house and added a few glugs of heavy cream when you weren’t looking. That is the magic of a little goat cheese thinned out with pasta water. Combined with garlic, red pepper flakes, toasty broccoli and tangy sun-dried tomato…. this pasta has all the worlds flavor.


I still had leftover Oat and Flax Chocolate Chunk Cookies around but I didn’t even care- I just wanted more of this pasta… which is really saying something because those cookies are ridiculous. That’s how good this was. There were roughly three noodles leftover and I promptly ate those for breakfast the next day.


You’ll need:

  • 14 ounces whole wheat rigatoni (a little less than a box)
  • 1 tablespoon minced garlic (roughly 5 cloves)
  • 5 teaspoon crushed red pepper flakes (less or more to taste)
  • 5-2 pounds broccoli, florets removed and cut into bite sized pieces
  • 2/3 cup oil packed sun-dried tomato, drained and aggressively chopped
  • 3 ounces goat cheese
  • ½ cup grated parmesan cheese
  • 1 small lemon, juiced
  • Extra virgin olive oil
  • Salt/pep

To Make:

  1. In a large skillet heat three tablespoons of olive oil over medium heat. Add red pepper flakes and garlic. Cook, stirring constantly, for 30 seconds. Do not let garlic brown. Scrape oil into small bowl and wipe out skillet with a paper towel.
  2. Cook pasta to al dente according to package instructions. Reserve one cup of the pasta liquid. You might want to drizzle a little of the garlic oil on the cooked pasta so they don’t stick together while you finish the rest of the dish.
  3. Add two tablespoons of oil to the skillet and heat over medium heat. Add broccoli and one teaspoon of salt to the pan. Cook, stirring often, for about 10-15 minutes until the broccoli has reduced and has some browning on them.
  4. Have a lid or baking sheet ready to cover the skillet. Add the sun-dried tomatoes and 1/3 cup of the pasta water.  Cover with the lid and let cook for 30 seconds so the water reduces. Uncover and remove from heat.
  5. Add pasta and remaining garlic oil to the skillet. Stir, then add goat cheese and most of the parmesan. Stir well. Add lemon juice and stir. If it needs more “loosening up” add additional pasta water by the teaspoon (I added a few teaspoons). Season with salt/pep and garnish with remaining parmesan.

Inspired by CookieandKate


2 thoughts on “Spicy Sun-Dried Tomato, Broccoli and Goat Cheese Rigatoni

  1. Delicious! This is a great dish & recipe. My adjustments were just down to a teaspoon of red pepper, also roasted the broccoli first (I love that flavor) so once in skillet just shortened that time. The lemon really is awesome to bring out the flavors. I grated fresh Parmesan on top and skipped mixing in. All around Fantastic!

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