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Rigatoni with Broccoli, Walnuts and Ricotta
Rigatoni with Broccoli, Walnuts and Ricotta
Casey Barber / Casey Barber
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(37 rated)
Cook time:
Prep time:


    • 1 tablespoon salt + more to taste
    • 1/2 pound rigatoni or other tubular pasta
    • 3 cups fresh broccoli florets
    • 1 cup roughly chopped walnuts
    • 1 cup fresh ricotta cheese
    • freshly ground black pepper (optional)


  1. Bring a 6-quart pot of water to a boil for the pasta. Add 1 tablespoon salt to the water and when it dissolves, stir in the rigatoni.
  2. While the rigatoni cooks, add the broccoli to a large saucepan or skillet over medium heat with a splash of the pasta water. Cover and cook the broccoli just until tender, about 5-7 minutes.
  3. Uncover and add the walnuts, cooking just until warmed and toasted.
  4. When the rigatoni is al dente, add it to the broccoli and walnuts along with 1/4 cup of the pasta cooking water. Taste and add salt as needed.
  5. Divide the pasta between 4 bowls and top each with about 1/4 cup ricotta cheese and a sprinkle of pepper, if desired. Serve immediately.