Broccoli with Rigatoni

Broccoli florets are sautéed in garlic, butter, and olive oil, simmered in broth, tossed with fresh basil and hot rigatoni, then sprinkled with Parmesan cheese.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• 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

Bring a large pot of lightly salted water to a boil. Cook rigatoni in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.

Step 2

Heat olive oil and butter in a large skillet over medium-high heat. Sauté garlic for 30 seconds, then add broccoli and continue cooking for 2 to 3 minutes. Pour in broth; cover and simmer until broccoli is tender, 3 to 5 minutes.

Step 3

Add cooked pasta and basil to broccoli mixture; toss to combine. Serve with grated Parmesan cheese on top.