Broccoli with Rigatoni
Yield
4 servingsPrep
10 minCook
30 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | tablespoons |
olive oil
|
|
| 2 | tablespoons |
margarine
|
*
|
| 4 | each |
garlic cloves
minced |
|
| 1 | bunch |
broccoli florets
separated into florets |
*
|
| 1 | cup |
vegetable stock
|
|
| 1 | cup |
basil
fresh |
*
|
| 1 | pound |
rigatoni pasta
|
|
| 1 | x |
parsley leaves
fresh, chopped |
*
|
| 1 | x |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.2E+2 | ml |
olive oil
|
|
| 3E+1 | ml |
margarine
|
*
|
| 4 | each |
garlic cloves
minced |
|
| 1 | bunch |
broccoli florets
separated into florets |
*
|
| 237 | ml |
vegetable stock
|
|
| 237 | ml |
basil
fresh |
*
|
| 453.6 | g |
rigatoni pasta
|
|
| 1 | x |
parsley leaves
fresh, chopped |
*
|
| 1 | x |
black pepper
|
*
|
Directions
In a large skillet, heat oil and margarine and gently brown the garlic.
Add broccoli and stir gently until pan gets very hot.
Add vegetable broth, cover and simmer until broccoli is al dente.
Add half the fresh basil and the drained hot rigatoni, cooked al dente, to the skillet and mix thoroughly.
Put on a hot serving dish and sprinkle with parsley, pepper and remaining basil.
