BROCCOLI RIGATONI

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Broccoli Rigatoni image

As taught to me by my next-door neighbor, a lovely Italian lady who never failed to let me in on her cooking secrets as a child... I like it because it doesn't have an extra step of steaming the broccoli.

Provided by Lizzymommy

Categories     One Dish Meal

Time 30m

Yield 8 serving(s)

Number Of Ingredients 9

16 ounces rigatoni pasta (or other shaped pasta)
4 tablespoons butter (or margarine)
1/4 cup olive oil
12 garlic cloves (minced or pressed)
1 1/2-2 lbs broccoli florets, cut into bite-size florets
1 cup vegetable broth (or chicken broth)
1 bunch fresh basil, chiffonaded
salt and pepper
1/2 cup parmeggiano parmigiano-reggiano cheese (or a blend of parm. and romano, or vegan cheese topping)

Steps:

  • Cook pasta according to directions.
  • Melt butter together with olive oil in large skillet with cover or dutch oven (ideally large enough to hold all of your ingredients together).
  • Cook garlic until no longer raw, but don't allow to brown. Add broccoli to the pan, constantly stirring, until broccoli is completely coated in the oil and garlic and pan is very hot. Add broth, and immediately cover.
  • Steam until broccoli is tender. Turn off heat and stir in the fresh basil.
  • Combine pasta and broccoli. Season with salt and pepper according to taste. Serve topped liberally with cheese.

Nutrition Facts : Calories 380.8, Fat 16.7, SaturatedFat 6.2, Cholesterol 66.8, Sodium 161.6, Carbohydrate 46.8, Fiber 2, Sugar 1.1, Protein 12.8

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