| Broccoli with Rigatoni
| Yields: 5 servings |
"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!" INGREDIENTS: | 8 tablespoons olive oil 2 tablespoons butter 4 cloves garlic, minced 1 pound fresh broccoli florets | 1 cup vegetable broth 1 cup chopped fresh basil 1 pound rigatoni pasta 2 tablespoons grated Parmesan cheese | DIRECTIONS: | 1. | Cook pasta according to package directions. Drain. | | 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. | | 3. | Toss the broccoli mixture with the basil and cooked pasta. Serve with grated Parmesan cheese on top. | |
