A light and quick meal of rigatoni and broccoli. Serve with a side salad and garlic bread for a complete meal. Perfect!
PREPARATION TIME:
Prep Time:10 mins
Cook Time:20 mins
Total Time:30 mins
Ingredients:
- 1 pound rigatoni pasta
- 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
- 2 tablespoons grated Parmesan cheese
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Directions:
-
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.
-
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.
-
Add cooked pasta and basil to broccoli mixture; toss to combine. Serve with grated Parmesan cheese on top.
Nutrition Facts (per serving)
| 608 | Calories |
| 29g | Fat |
| 74g | Carbs |
| 16g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 5 | |
| Calories 608 | |
| % Daily Value * | |
| Total Fat 29g | 38% |
| Saturated Fat 7g | 34% |
| Cholesterol 14mg | 5% |
| Sodium 191mg | 8% |
| Total Carbohydrate 74g | 27% |
| Dietary Fiber 6g | 21% |
| Total Sugars 5g | |
| Protein 16g | 32% |
| Vitamin C 83mg | 93% |
| Calcium 109mg | 8% |
| Iron 4mg | 21% |
| Potassium 495mg | 11% |
