Beef and Broccoli Rigatoni

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Beef and Broccoli Rigatoni

Who doesn’t need another speedy after-work dinner recipe idea? Beat the clock with this hearty beef and pasta dish that can be on the table in just about 20 minutes. If you don’t have any leftover roast beef, use cooked, drained ground beef instead.

Ingredients

4 cups (1 L) rigatoni pasta 2 cups (500 mL) coarsely chopped broccoli florets2 tbsp (30 mL) extra-virgin olive oil1 onion, chopped3 cloves garlic, minced¼ tsp (1 mL) EACH salt and hot pepper flakes2 tbsp (30 mL) all-purpose flour2 cups (500 mL) tomato juice2 cups (500 mL) slivered cooked roast beef2 green onions, thinly sliced1 cup (250 mL) shredded Cheddar cheese

Directions

Cook pasta in boiling salted water for 6 minutes. Add broccoli; cook until pasta and broccoli are tender, about 4 minutes. Drain.

Meanwhile, in deep skillet, heat oil over medium-high heat; add onion, garlic, salt and hot pepper flakes; cook until softened, about 3 minutes. Stir in flour, cook, stirring constantly, for 1 minute. Whisk in tomato juice; bring to boil. Reduce heat and simmer, stirring occasionally, until thickened, about 4 minutes.

Stir in beef, pasta mixture and green onions; cook to heat through, about 3 minutes. Toss with Cheese.

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