Broccoli with Rigatoni

Broccoli florets are sauteed with garlic, butter and olive oil, simmered in broth, then tossed with fresh basil and hot rigatoni. A sprinkle of Parmesan cheese is the perfect finish. Hint: don't overcook the garlic and broccoli!

• Calories: 608 Calories

Ingredients

• 2 tablespoons butter
• 2 tablespoons grated Parmesan cheese
• 4 cloves garlic, minced
• 1 pound rigatoni pasta
• 8 tablespoons olive oil
• 1 pound fresh broccoli florets
• 1 cup vegetable broth
• 1 cup chopped fresh basil

Recipe Instructions

Step 1

Cook pasta according to package directions. Drain.

Step 2

In large skillet heat oil and butter. Gently brown garlic, add broccoli and saute gently for 2 to 3 minutes. Add broth; cover and simmer until broccoli is tender.

Step 3

Toss the broccoli mixture with the basil and cooked pasta. Serve with grated Parmesan cheese on top.