Ingredients
5
5 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 5 servings
- Calories: 608
- Carbohydrate: 74g
- Fat: 29g
- Fiber: 6g
- Protein: 16g
- Sugar: 5g
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